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Avocados are another newly crowned superfood. Like coconut oil, people have avoided avocados because of their high fat content. The truth is that avocados are high in protein, enzymes, fiber, potassium, vitamin E, and healthy fats. The fats in avocados are monounsaturated fats. Avocados are rich and creamy and versatile. We all love them in guacamole, but here are some other ways to use them: On top of toast with tomato, blended into a smoothie, on top of salad or in a sandwich, or stirred into salsa.
Avocado Wasabi Salad is a gorgeous dish from Lolo at veganyumyum.com. Lolo is 25 years old. She lives in Boston with her husband and two cats, and is working on a cookbook. She doesn’t like salad that much, but this one is so delicious that she had to share it. I think she’s right! (By the way, she says you can leave the Wasabi out if you want to.)
Avocado Wasabi Salad
Serves 4-6
Greens of your choice for 4-6 people
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas
1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil
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.
If you are serving the salad later, do not add the dressing until the last minute.
Want the perfect companion to Avocado Wasabi Salad for your vegan brunch? Take a look at the delicious vegan N-eggs recipes in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). You can choose from N-Eggs Benedict or Huevos Rancheros or Avocado Bacon Burritos…or seven other amazing N-eggs recipes. There are 50 recipes in all, each one a perfect clone of a classic non-vegan recipe. They’ve all been tested and loved by non-vegans. Take a look at the beautiful photos in Are You Sure That’s Vegan? (Breakfasts). Get some free recipes, too.
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