Avocado salad with asian dressing
This refreshing avocado salad features creamy avocados, crisp cucumbers, and fragrant herbs, dressed with a tangy Asian dressing. It's a quick and easy dish that's perfect for warm days or as a light starter.
Cook time 0 min
Prep time 20 min
Ingredients:
2 avocados1/2 cup spearmint
1/2 cup coriander leaves
2 cucumbers
1 tbsp mirin
1 tbsp vinegar
2 tsp soy sauce
1 tsp sugar
1 tbsp olive oil
Avocado salad with Asian dressing is a refreshing and flavorful dish that combines creamy avocados with crisp cucumbers and aromatic herbs, all beautifully complemented by a tangy, slightly sweet dressing. This light and delicious salad is perfect for any occasion and easy to prepare.
Instructions:
- Peel the cucumbers and slice them into thin rounds or half-moons, depending on your preference.
- Cut the avocados in half, remove the pits, and scoop the flesh out with a spoon. Cut the avocado flesh into bite-sized cubes.
- Wash and dry the spearmint and coriander leaves. Coarsely chop or tear them into smaller pieces.
- In a small bowl, combine the mirin, vinegar, soy sauce, and sugar. Stir until the sugar is fully dissolved.
- Gradually whisk in the olive oil until the dressing is well combined.
- In a large salad bowl, combine the cucumber slices, avocado cubes, spearmint, and coriander leaves.
- Drizzle the prepared Asian dressing over the salad.
- Gently toss the salad until all the ingredients are evenly coated with the dressing. Be careful not to mash the avocados.
- Serve immediately for the freshest flavor. Enjoy your refreshing Avocado Salad with Asian Dressing!
The avocado salad with Asian dressing is a delightful fusion of flavors and textures. It's a perfect side dish or a light meal on its own. Enjoy the freshness of avocados, the crunch of cucumbers, and the aromatic herbs, all brought together by a deliciously balanced Asian dressing. Enjoy!
Avocado salad with asian dressing FAQ:
Ripe avocados should yield slightly to gentle pressure when squeezed. If they feel hard, they need more time to ripen. For optimal flavor and texture, use them when they are soft but not overly mushy.
While you can prepare the dressing in advance and store it separately, it's best to assemble the salad just before serving. Avocados can brown quickly, so to maintain freshness, combine ingredients right before you plan to eat.
If you don’t have mirin, you can substitute it with a mixture of equal parts sugar and rice vinegar or use white wine vinegar with a pinch of sugar to achieve a similar sweetness and acidity.
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days, but be aware that the avocados may brown and the salad may lose its crispness.
Rice vinegar is recommended for this salad as it complements the Asian flavors nicely. However, you can also use apple cider vinegar or white vinegar as alternatives if rice vinegar is unavailable.
Cooking Tips:
- Ensure the avocados are ripe but still firm to achieve the perfect texture for the salad.
- Chill the cucumbers in the refrigerator before slicing them for an extra refreshing crunch.
- Feel free to adjust the amount of sugar or soy sauce in the dressing according to your taste preferences.
- To prevent the avocados from browning, you can toss them with a little lemon or lime juice before combining them with the other ingredients.
- If you prefer a bit of spice, add a pinch of red pepper flakes or a few drops of sriracha to the dressing.
Nutrition Facts
6 ServingsCalories 120kcal
Protein 2.04g
Carbohydrates 10g
Fiber 4.93g
Sugar 2.69g
Fat 12g
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