Tomato and Avocado Salad With Gingered Tomato Vinaigrette and Toasted Peanuts | Oregonian Recipes

Ingredients

• 2 large beefsteak tomatoes, sliced 1/3 inch thick
• 1 cup chopped assorted small tomatoes
• Salt and freshly ground black pepper
• 1 small ripe tomato (4 to 6 ounces), coarsely chopped
• 1/2 small clove garlic, smashed
• 2-inch piece fresh ginger, coarsely chopped
• 2 teaspoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil, preferably grape seed
• 1 firm ripe avocado, halved, pitted and sliced
• 1/2 to 1 serrano chili, thinly sliced crosswise (optional)
• 1/4 cup shredded fresh mint
• 1/4 cup chopped roasted peanuts