Avocado salad

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



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.



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.


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.
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