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Archive for April 5th, 2010

This salad says spring to me. I did think the dressing could have used a little more zing, despite having powdered wasabi in it.

Avocado wasabi salad (from VeganYumYum blog)

greens of your choice for 4-6 people

1 carrot shredded

2 teaspoon vegetable oil, divided

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 teaspoon oil

1 cup chickpeas

1 teaspoon wasabi powder

1/2 teaspoon sugar

1 tablespoon soy sauce

avocado wasabi dressing:

1 ripe avocado, diced

2 teaspoons white wine vinegar

3 tablespoons hummus

1 teaspoon stoneground mustard

1/2 teaspoon salt

2 teaspoons wasabi powder

1/4 – 1/3 cup vegetable oil

Blend the dressing ingredients together in the food processor til smooth. Refrigerate until ready to use.

Toast almonds in a dry pan; set aside.

Add 1 teaspoon oil to pan, and add broccoli. Saute over high heat until broccoli is beginning to get bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.

Add second teaspoon oil to pan and add chickpeas. Reduce heat to medium-high and cook chickpeas until they are golden on all sides. Add the wasabi powder, sugar, and soy; stir well. Remove from pan and set aside.

In large bowl, add your salad greens. Add the broccoli, 3/4 of chickpeas, 3/4 of almonds, and 3/4 of carrots. Toss with enough dressing to coat. Plate the salad, garnish top with remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Makes 4 – 6 servings.

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