Tag: salad
Avocado and Onion Salad
Avocado and Onion Salad
This looks like it is going to be a lame recipe. Avocado and onions. I must say that I was underwhelmed just hearing about the salad without even trying it. And this is the lesson to be learned…Within it’s simplicity a complexity of flavors so damn good, you’ll question yourself why were you questioning the recipe in the first place. The white onion gives a slight bite to the avocado while the acidity of the red wine vinegar cuts through the richness.The key is to use a ripe, but still firm avocado. If it’s too ripe, the salad will be mushy. Slice the avocado. Top with the thinly sliced white onion. Drizzle with the olive oil and red wine vinegar. A pinch of salt. Cracked black pepper. Barely 5 minutes of work. When eating the salad, make sure that there is a piece of onion with every bite of avocado.
Servings: 2
Ingredients
- 1 large avocado ripe, but still firm
- 1/8 cup white onion thinly sliced
- 1 tsp olive oil
- 1 tsp red wine vinegar
- pinch sea salt
- cracked black pepper
Instructions
- Thinly slice the avocado.
- Top with the white onion. Drizzle the olive oil and red wine vinegar over. Give it a pinch of salt and fresh cracked black pepper.
Kale Avocado Soba Noodle Salad
Kale Avocado Soba Noodle Salad
Soba noodles are made out of buckwheat and can be served cold in salads such as this one with kale. After the noodles are cooked, they are mixed with Japanese prepared seaweed salad, which you can find at any Asian market. It adds a brinyness to the noodles. The dressing’s base is made out of rice wine vinegar, sesame oil, and white miso paste, which is a fermented soy bean. It has a savory/salty taste cut with acidity of the white wine vinegar. This kale soba noodle salad is topped with avocado, bean sprouts, cilantro, sesame seeds, and more miso dressing.
Servings: 4
Ingredients
- 3 bunches soba noodles
- 1/4 cup seaweed salad
- 1 bunch kale center rib removed, chopped
- 1 cup bean sprouts
- 1 avocado sliced
- 1/4 cup cilantro leaves chopped
- 2 tbsp sesame seeds
Miso Dressing
- 1/2 cup white miso paste
- 1/2 cup rice wine vinegar
- 1/4 cup sesame oil
- 1/4 cup water
- 1/2 tbsp ginger grated
Instructions
- Whisk all of the dressing ingredients together. Set aside.
- Bring a pot of water to boil. Boil the soba noodles for 5-6 minutes. Drain. Rinse under cold water until the noodles are chilled.
- Mix in the seaweed salad with the soba noodles and 2 tbsp of the miso dressing.
- Toss the kale with 2 tbsp of the miso dressing.
- Place a bunch of the kale in the center of a plate. Place some of the noodles in the center of the kale. Top with bean sprouts, avocado, cilantro, and more miso dressing. Sprinkle sesame seeds over the top.
Wood Ear Mushroom Salad
Wood Ear Mushroom Salad
Wood ear mushroom salad is a popular cold appetizer eaten all over China. The mushrooms have are firmer in texture unlike most other mushrooms. You can sometimes find them fresh in the produce section of the grocery store. They are most commonly found dried and labeled as black fungus. They just need to be soaked in hot water, then boiled for 3 minutes to eat. They will more than double in size once soaked.They salad dressing that the mushrooms are tossed in is a mixture of soy sauce, black vinegar, raw minced garlic, Thai chilies, sugar, and salt. A simple Sichuan peppercorn infused oil is added to the dressing, giving it a slight numbing sensation. If you don’t like a little spice, omit the chilies.
Ingredients
- 2 cups dried wood ear mushrooms
- 4 tbsp light soy sauce
- 4 tsp black vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 8 garlic cloves minced
- 4 tbsp vegetable oil
- 1 tbsp sichuan peppercorns
- 4 thai chilies finely chopped
- 1/4 cup cilantro chopped
Instructions
- Soak the dried mushrooms in hot water for 20 minutes.
- They will expand to more than twice the amount.
- Add the mushrooms to a pot of boiling water. Boil for 3 minutes. Rinse under cold water. Drain. Give the mushrooms a rough cut.
- Heat up cooking oil in a small sauté pan over medium heat. Fry the Sichuan peppercorns for 3-4 minutes. Turn off the heat. Scoop out the peppercorns with a slotted spoon.
- Mix the oil with the soy sauce, black vinegar, garlic cloves, chilies, sugar, and salt.
- Toss the mushrooms with the dressing. Mix in the cilantro. Refrigerate for a couple of hours before serving.
