Avocado Wafu Salad
Last week, I bought a tray of four perfectly ripened avocados at the fruits stall. This was a big thing for me, because I had my fair share of misses when buying avocado! With my stroke of avocado good luck, I made and enjoyed this avocado wafu salad for two consecutive days. The salad was served with a home-made wafu vinaigrette dressing which is tangy and savoury, which is perfect for the hot weather.
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This avocado salad also contains cherry tomato, corn niblets and Japanese cucumber (basically what I had in the fridge). Avocado contains healthy fats, so this salad is great as a post workout treat, or a side salad to share with your family for dinner.
STEP-BY-STEP PHOTOS (AVOCADO WAFU SALAD)
MAKE WAFU SALAD DRESSING
Note: I highly recommend using Japanese rice vinegar (I got mine from Daiso), but you can substitute with apple cider or any clear rice vinegar. In this salad dressing, sesame oil is used in place of olive oil. I’m using the popular Japanese “Kadoya” brand of Japanese sesame oil, it’s really aromatic and an asset in a salad. You can find it at Japanese supermarkets such as Don Don Donki. I kept my bottle of sesame oil in the fridge for freshness as our weather is humid.
I portioned out about 2 tbsp dressing for this salad, and kept the remaining dressing for the next day.
MAKE AVOCADO & TOMATO WAFU SALAD
To slow down the browning of the avocado, mix lemon juice with the avocado cubes immediately. Then stir in some cut cherry tomatoes.
Place the avocado & tomato mix on a bed of salad. Garnish with cucumber slices, corn niblets and lemon, with the saucer of salad dressing at the side.