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Avocado Wafu Salad

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.

Check out the step-by-step photos on the previous page.


  • 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

See the ingredients picture here. 

  • 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)

Suggested Garnishes

  • few thinly sliced Japanese cucumber
  • a sprinkle of toasted sesame seeds
  • 1 tbsp corn nibblets
  • 1 lemon wedge


  1. 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.
  2. 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.
  3. 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.

Cooking Note:

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.

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