Wednesday, September 22, 2010

wasabi avocado salad

In an effort to feed this little tyke some nutrients (as opposed to, ya know, eating that French toast all day long), I've been trying to incorporate new and interesting salads into my diet.  
While browsing my favorite cooking blogs/websites, I came across this beauty!  

Well, not really a beauty, per say, but give me anything with spice and avocadoes and I'm hooked!!!
Unfortunately, VYY's recipe didn't have nearly enough spice and heat to it so I modified it :)
I hope you enjoy!

Wasabi Avocado Salad
Serves 4-6.
Adapted from Vegan Yum Yum.
1 very ripe avocado, diced
2 teaspoon white wine vinegar
3 tablespoons hummus, plain or garlic
1 teaspoon dijon mustard
1/2 teaspoon salt
2 teaspoons wasabi paste
1/4 - 1/3 cup canola oil
1/3 cup sliced or slivered almonds 
2 teaspoons canola oil, divided
3/4 -1 cup broccoli, chopped into small florets
1 cup canned chickpeas, drained, rinsed and at least a little dry (you don't want them wet)
2 teaspoons wasabi paste 
1/2 teaspoon sugar
1 tablespoon soy sauce
Greens of your choice for 4-6 people
2 carrots, cut into small matchsticks

Begin by processing the first six ingredients together in a food processor or blender.  Slowly add oil until emulsified and the dressing is smooth and refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat, being careful not to burn them. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Saute over high heat until the broccoli is beginning to color in spots and is bright green, but still crisp. Sprinkle with a bit of 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 paste, sugar, and soy sauce and stir well. Cook for about 30 seconds, remove from pan and set aside.
In a large serving bowl, add your salad greens. Add the broccoli and most of the chickpeas, broccoli and carrots, reserving a few to garnish the top. 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.
If you are serving the salad later, do not add the dressing until the last minute.

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