Best 2 Avocado Wasabi Salad Recipes

Avocado Wasabi Salad: A Unique and Flavorful Combination

Avocado Wasabi Salad is a delectable dish that combines the creamy texture of avocado with the spicy kick of wasabi. This salad is not only visually appealing but also packed with flavor and nutrients. The combination of avocado, wasabi, and other ingredients creates a harmonious blend of flavors that will tantalize your taste buds. This recipe is a perfect appetizer or side dish for any occasion, and it can also be enjoyed as a light lunch or dinner. With its vibrant colors and unique taste profile, Avocado Wasabi Salad is sure to impress your family and friends.

In addition to the main Avocado Wasabi Salad recipe, the article also includes variations and additional recipes to cater to different preferences. For those who prefer a milder taste, there is an option to reduce the amount of wasabi or substitute it with a milder ingredient. The article also provides a recipe for a vegan version of the salad, using tofu instead of crab meat. Additionally, there are suggestions for using different types of greens and vegetables in the salad, allowing you to customize it to your liking. With its versatility and adaptability, this article offers a range of options to suit various dietary preferences and tastes.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO SALAD WITH ORANGE-WASABI GLAZED CHICKEN

Avocado Salad with Orange-Wasabi Glazed Chicken image

A very flavorful salad accented with sliced grilled chicken that has been glazed with a caramelized orange and wasabi sauce.

Provided by Darren Bezanson

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 45m

Yield 5

Number Of Ingredients 14

Ingredients

4 grilled skinless, boneless chicken breast halves
1 cup white sugar
¼ cup water
½ cup red wine
1 cup orange juice
1 teaspoon wasabi paste
½ cup diced tomatoes
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados - peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried

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.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 59.2 g, Cholesterol 66 mg, Fat 18.7 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 99.1 mg, Sugar 46.5 g

AVOCADO WASABI SALAD

AVOCADO WASABI SALAD image

Categories Avocado

Number Of Ingredients 24

Ingredients

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

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.

Tips:

Choose ripe avocados: Look for avocados that are dark green or black in color and slightly soft when pressed. Avoid avocados that are too hard or have brown spots.
Use fresh wasabi: Fresh wasabi has a bright green color and a pungent flavor. If you can't find fresh wasabi, you can use prepared wasabi paste, but it will have a milder flavor.
Don't overdress the salad: A little bit of dressing goes a long way in this salad. Too much dressing will overwhelm the delicate flavors of the avocado and wasabi.
Serve immediately: This salad is best served immediately after it is made. The avocado will start to brown if it sits for too long.

Conclusion:

This avocado wasabi salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Try it next time you are looking for a healthy and delicious salad recipe.