Advertisement

Avocado salad

Time 20 minutes
Yields Serves 4
Avocado salad
(Los Angeles Times)

Dressing

1

Combine the rice vinegar, mirin, soy sauce, fish sauce and sesame oil in a small jar. Cover tightly and shake well to combine. Use immediately. If you need to set the dressing aside, shake well just before using.

Salad

1

Place the avocado halves cut side down and cut into one-fourth inch thick slices. Arrange the slices on 4 salad plates and season lightly with salt and pepper. Sprinkle the sliced negi and cilantro leaves on top.

2

Arrange a small portion of microgreens or mixed greens alongside the avocado. Drizzle about 2 tablespoons dressing on each serving and sprinkle with sesame seeds.

From Kazuto Matsusaka and Vicki Fan of Beacon restaurant.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.