Yes, I realize this probably shouldn’t count as a “salad” considering I don’t use any greens – but technically, an avocado is green. Although I suppose if we’re being technical… an avocado is also a berry.
Whatever, I’m still calling this a salad. An Asian avocado salad.
When I was in high school, I used to spend a lot of time at my mom’s salon. Next door to her shop was a sushi restaurant and at least once a week, I’d pop in and order an avocado salad. For $5, they’d give me half of a beautifully sliced avocado with delicious peanut dressing drizzled on top. It was the perfect side to my sushi.
It’s been years since I had that overpriced avocado salad. I’m actually not even sure if it’s still on the menu.
Some people reminisce about past events. I reminisce about food that I used to eat. So naturally, I decided to recreate the Asian dressing. I’ve tried this with peanut butter, sunbutter and almond butter (several times) – they’re all delicious.
What I love about this Asian avocado salad is how simple it is to make. Truthfully (and obviously), this is probably more of a recipe for Asian-inspired dressing than it is a salad… so double or triple the recipe and keep it in your fridge for when you’re hungry and an avocado salad craving strikes.
- 1 avocado sliced
- 1 tablespoon peanut butter or sunbutter or almond butter
- 2 tablespoons coconut aminos
- 1 teaspoon apple cider vinegar or rice wine vinegar
- Pinch of salt
- Pinch of black pepper
- Sesame seeds garnish
- Slice the avocado.
- Combine the remaining ingredients and drizzle on top of the avocado.
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