Avocado Wasabi Salad Recipes

WASABI AVOCADO SALAD

Steps:

• Gather all the ingredients.
• In a small mixing bowl, add Wasabi Powder and 1 tsp water and mix well to form a paste (add another 1/2 tsp of water if paste is too dr. Once paste is formed, place the small mixing bowl upside down to bring the most out of the flavors. Note - the more you mix the Wasabi Powder, the spicier it will get.
• In a stove top pot, add Soy Sauce, 1 tbsp water, 1 tbsp Bonito Flakes, Japanese Sake and sweetener and bring to boil. Once boiling, reduce heat to simmer and simmer for 1 minute. After 1 minute has passed, strain Bonito Flakes with a strainer and use a spoon to push out any excess juices from the Bonito Flakes. Transfer sauce to a mixing bowl and set aside to cool down.
• Slice avocado and set onto a plate. Here is how we cut our avocados.
• Thinly slice onions and set on top of sliced avocados.
• Mix wasabi paste from step 2) into the sauce bowl from step 3). Once mixed, drizzle sauce on top of avocados to liking. Top with Bonito Flakes and enjoy at room temp or chilled!

JAPANESE AVOCADO SALAD RECIPE WITH WASABI

Steps:

• Peel the avocado and remove the seed.
• Slice the avocado into bite-size chunks and place into a mixing bowl or storage container.
• Add the salt, sesame oil, dashi, wasabi and soy sauce to the avocados.
• Mix everything and you are finished!

AVOCADO WASABI SALAD

Steps:

• Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn't super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use. Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside. In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside. Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don't worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside. In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

SAVORY AVOCADO WASABI MASHED POTATOES

Steps:

• Peel the potatoes, cut them into quarters then cook in boiling, salted water until they are fork tender.
• While the potatoes boil, cook the bacon until crisp, drain on paper towels and chop into small pieces.
• Drain the potatoes and then return them to the cooking pan. Turn the heat to low and allow the potatoes to sit in the pan until all of the visible moisture has evaporated (about 2 minutes), then remove them from the heat.
• Melt the butter in a small saute pan. Thinly slice the shallot and add it to the melted butter. Cook the shallot for 5 minutes over moderate heat until it is softened and just beginning to turn light golden in color, then remove from the heat.
• Add the half and half to the potatoes and mash them well with a hand masher. Remove the pit and scrape the avocado from the skin and add it directly to the potatoes, then mash again until smooth. Stir in the butter and shallots and cooked, crumbled bacon. Stir in the wasabi paste and season with salt and pepper.
• Scoop the potatoes into a serving bowl and scatter the thinly sliced green onions over the top. Sprinkle the black sesame seeds over the top and serve.

AVOCADO SALAD WITH ORANGE-WASABI GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
• In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
• Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
• While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.

CREAMY AVOCADO WASABI DRESSING

Steps:

• Puree all ingredients together well, adding sake or other dry white wine to the desired consistency, then chill for at least 1 hour.
• Serve as dressing.
• Also good with crab cakes!
• Note: make sure to use a fully ripe avocado for this recipe! It needs to be ripe and rich - Californian (Haas or Gwen) avocados have a buttery and richer flavor than avocados from Florida or other areas. Otherwise your dressing will come out tasting a little flat.