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.

See Also:

• Avocado Milk Recipe
• Shrimp Avocado Mango Salad
• Lump Crab Avocado Salad Recipe
• Easy Guacamole (Avocado Dip) Recipe

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

Make the quick wafu vinaigrette dressing by whisking these ingredients in a bowl: sesame oil, rice vinegar, honey (or fine sugar), ginger paste (or ginger juice) & soy sauce. Season to taste.

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

Cut avocado in half and remove the pit. Cube the avocado as shown above. This is the same method as how one would cube a mango.

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.

Print

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.

Serves: 1-2

Prep Time: 12 mins

Ingredients:

• 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

Directions:

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.

Ingredients Used: avocado • cherry tomato • corn niblet • garlic salt • ginger • honey • japanese cucumber • japanese rice vinegar • lemon • salad • sesame oil • sesame seed • soy sauce (light) • soy sauce (low sodium)