Ingredients with Measurements:
- 2 ripe avocados, peeled and diced
- 1/4 cup umeboshi paste
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes
- 4 cups mixed greens
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together umeboshi paste, rice vinegar, honey, soy sauce, sesame oil, and red pepper flakes until well combined.
2. In a large bowl, toss mixed greens with the dressing until evenly coated.
3. Add diced avocados, chopped scallions, and chopped cilantro to the bowl and gently toss to combine.
4. Divide the salad among four plates and sprinkle with chopped roasted peanuts.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 5g
Substitutions for ingredients:
- Umeboshi paste can be substituted with miso paste or soy sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or vegetable oil.
- Mixed greens can be substituted with any leafy greens of your choice.
- Roasted peanuts can be substituted with any nuts or seeds of your choice.
Variations:
- Add sliced cucumbers or radishes for extra crunch.
- Top with grilled chicken or shrimp for added protein.
- Use this dressing on any other salad or as a marinade for grilled meats.
Tips and tricks:
- To prevent the avocados from browning, toss them with a little bit of lemon or lime juice before adding them to the salad.
- Make the dressing ahead of time and store it in the fridge for up to a week.
- Use a mandoline or vegetable peeler to thinly slice the scallions for a more delicate texture.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to two days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad on a large platter and garnish with extra chopped cilantro and roasted peanuts.
Garnishes:
- Chopped cilantro and roasted peanuts
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or quinoa
Troubleshooting advice:
- If the dressing is too salty, add a little bit more honey or rice vinegar to balance it out.
Food safety advice:
- Make sure to wash all produce before using it in the salad.
Food history:
- Umeboshi is a traditional Japanese condiment made from pickled plums. It has a salty and sour flavor and is often used in dressings and marinades.
Flavor profiles:
- This salad has a balance of sweet, salty, and sour flavors with a creamy texture from the avocados.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a larger meal.
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