Total time: 20 minutes
Servings: 4
Note: From Kazuto Matsusaka and Vicki Fan of Beacon restaurant
Dressing:
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 1 tablespoon Thai or Vietnamese fish sauce
- 1 tablespoon sesame oil
Combine the rice vinegar, mirin, soy sauce, fish sauce and sesame oil
in a small jar. Cover tightly and shake well to combine. Use immediately.
If you need to set the dressing aside, shake well just before using. - 1/4 cup mirin
- 2 tablespoons soy sauce
- 1 tablespoon Thai or Vietnamese fish sauce
- 1 tablespoon sesame oil
Salad:
- 2 Hass avocados, halved, pitted and peeled
- Salt and freshly ground black pepper
- 1/4 cup thinly sliced Tokyo negi (available in the produce section of Japanese markets)
- 24 cilantro leaves, no stems
- 2 cups microgreens or mixed baby greens
- 1/2 cup dressing
- 2 teaspoons white and black toasted sesame seeds for garnish
1. Place the avocado halves cut side down and cut into one-fourth inch
thick slices. Arrange the slices on 4 salad plates and season lightly
with salt and pepper. Sprinkle the sliced negi and cilantro leaves on
top. - Salt and freshly ground black pepper
- 1/4 cup thinly sliced Tokyo negi (available in the produce section of Japanese markets)
- 24 cilantro leaves, no stems
- 2 cups microgreens or mixed baby greens
- 1/2 cup dressing
- 2 teaspoons white and black toasted sesame seeds for garnish
2. Arrange a small portion of microgreens or mixed greens alongside the avocado. Drizzle about 2 tablespoons dressing on each serving and sprinkle with sesame seeds
Each serving: 247 calories; 4 grams protein; 15 grams carbohydrates; 8 grams fiber; 19 grams fat; 3 grams saturated fat; 0 cholesterol; 868 mg. sodium.
