Avocado Wafu Salad
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Avocado Wafu Salad Recipe
The lemon juice helps to slow down the oxidation (browning) of the avocado, so that they look fresh and green on the table.
- 1 serving mixed salad greens washed & spun dry
- 1 ripened avocado pitted & cubed
- 4 cherry tomatoes quartered
- 1 1/2 tsp lemon juice
- a light sprinkle of garlic salt
- freshly cracked black pepper to taste
(A) Wafu Vinaigrette Dressing
- 1 tbsp Japanese rice vinegar or apple cider vinegar
- 2 tbsp low-sodium light soy sauce (a little more, to taste, if using non low-sodium)
- 1 tbsp quality sesame oil
- 1 tsp honey (or fine sugar) to taste
- 1/2 tsp ginger paste (or 1/2 tsp freshly grated ginger juice)
- few thinly sliced Japanese cucumber
- a sprinkle of toasted sesame seeds
- 1 tbsp corn nibblets
- 1 lemon wedge
- Make wafu dressing by whisking (A) in a small bowl. Portion out 2 tbsp dressing for the salad, and keep the rest in the fridge for your next salad.
- Make avocado & tomato mix. Add avocado & lemon juice to a bowl and mix well. Stir in the tomatoes. Season with garlic salt and black pepper.
- Make salad. On a serving plate, add the avocado & tomato mix on a bed of salad greens. Garnish with cucumber, corn, lemon and a sprinkle of sesame seeds. Serve with the salad dressing at the side.
Use a quality sesame oil that is aromatic and pure. I’m using the popular Japanese “Kadoya” brand of sesame oil, and I kept my bottle in the fridge for freshness as our weather is humid.