Avocado Wassabi Salad -Vegan or Not

If you don't want to go Vegan just toss some grilled chicken or shrimp on top.

AVOCADO WASSABI SALAD

Source: Vegan Yum Yum 

Serves 4-6

Greens   (of your choice for 4-6 people)
1 Carrot, shredded
2 tsp Vegetable Oil, divided
1/2 to 3/4 Cup Broccoli, chopped small
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper


Wasabi-Tamari Chickpeas

1 tsp Oil
1 Cup Chickpeas
1 tsp Wasabi Powder
1/2 tsp Sugar
1 Tbs Low Sodium Tamari/Soy Sauce


Avocado Wasabi Dressing

(Speaking of dressing, this dressing is NOT very appealing to look at, it isn’t something you’re going to want to serve on the side. Toss it with the lettuce and then serve it. You’ll understand once you make it).

1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stone ground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil


Directions:

Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.

Toast your almonds in a dry pan over medium heat if they are not already toasted. 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 tender-crisp. Sprinkle lightly with 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 powder, sugar, and tamari and stir well. Remove from pan and set aside.

In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. 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.