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.