INGREDIENTS
2
Avocados, small wedges thin
1/4 cup
Cilantro, stems leaves and tender
2
Heirloom tomatoes, medium wedges
5
Persian cucumbers
3/4 pint
cherry tomatoes
1
Kosher salt
2 tsp
Sesame seeds, toasted
1/2 cup
Olive oil, extra-virgin
1/4 cup
Soy sauce and rice vinegar