asian avocado salad

DSC03944

Asian Avocado Salad (adapted from epicurious.com)
1 tablespoon sesame seeds
2 cups coarsely chopped trimmed romaine lettuce
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 1/3-inch cubed, seeded Thai guava or green apple (can use jicama, also called munkaeo in Thai)
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup grape tomatoes (for color)
2 tablespoons chopped cilantro and/or scallion, optional, for garnish

salad dressing
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 teaspoon sea salt (kosher salt in original recipe)
1 teaspoon sugar, optional
1 teaspoon wasabi paste (use more if more heat is desired)

Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.

Whisk salad dressing ingredients in large bowl to blend. Add lettuce or watercress, green onions, and guava or jicama; toss to coat. Add avocados and gently toss.

Sprinkle salad with toasted sesame seeds and cilantro/scallion. Chill and serve.

DO AHEAD: Can be made 1 hour ahead. Cover; chill.

*Available in the Asian foods section of some supermarkets and at Japanese markets.

 

Advertisements

Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s