Tuesday, July 1, 2014

Asian Avocado Salad

This recipe was one of the test recipes that my brother-in-law and I cooked up in preparation for the California Avocado Commission's recipe contest. This recipe was not the one I submitted in the end, but it was definitely share-worthy!



The creamy avocado paired well with the crunch of cucumber and carrot, plus there's a hint of garlic under the toasty sesame flavor. Mmmm, makes my mouth water just typing about it!



We filled individual ramekins with the salad mixture, covered them with plastic wrap and set them in the fridge so that all the ingredients could get all chilled and friendly. Serve this as a side dish or an appetizer, or heck, eat it as it's own meal, I don't judge!

By the way, my Pineapple Avocado Salsa recipe did not win the recipe contest, boo, but it IS a winner in this house! You must make it!

Asian Avocado Salad
aprx 2 servings

2 tsp toasted sesame oil
2 cloves garlic- minced
1/2 medium cucumber- diced small
1/2 cup shredded carrots
1 Large avocado
sesame seeds for garnish

In a small skillet over medium heat, saute the garlic in the sesame oil until fragrant.
Pour oil/garlic into a medium bowl and toss in the cucumber and carrot. Toss to coat. Dice your avocado and gently fold into the cucumber/carrot/oil/garlic mixture. Divide this mixture into individual ramekins, cover with plastic wrap, and chill for at least 20 minutes in the fridge.
To serve, remove plastic from the ramekin and place a plate on top. Holding together firmly, flip the plate and ramekin over, gently shaking the ramekin to release the salad.
Sprinkle with sesame seeds and enjoy!