Best 2 Avocado Wasabi Salad Recipes

Avocado wasabi salad is a vibrant and flavorful dish that combines the creamy texture of avocado with the spicy kick of wasabi. It's a great way to add a healthy dose of vegetables to your diet and can be served as a side dish or a light lunch. With so many variations to choose from, finding the perfect recipe for your avocado wasabi salad can be a daunting task. This article will provide you with some tips and tricks to help you create a delicious and satisfying salad that will tantalize your taste buds.

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:

For the best flavor, use ripe avocados that are slightly firm to the touch.
If you don't have wasabi powder, you can use prepared wasabi paste. Just be sure to use it sparingly, as it can be very spicy.
To make the salad more substantial, you can add cooked protein, such as grilled chicken or shrimp.
For a vegan version of the salad, omit the bacon and use a plant-based mayonnaise.
The salad can be served immediately or chilled for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

This avocado wasabi salad is a delicious and refreshing way to enjoy avocados. The combination of creamy avocado, spicy wasabi, and tangy dressing is sure to please everyone at your table. Whether you're serving it as a side dish or a main course, this salad is sure to be a hit.