Avocado Salad
Greg Dunmore
At first glance, this recipe might seem almost too simple. But that's exactly why it works. When a dish has only a handful of ingredients, every one of them matters.
The avocado is the star, so make sure it's perfectly ripe. From there, the quality of the supporting ingredients makes all the difference. Good soy sauce brings depth, rice vinegar adds brightness, and roasted sesame oil ties everything together with its rich aroma. Finished with a touch of shichimi togarashi and crisp nori, it's a simple salad that is far greater than the sum of its parts.
Ingredients
Directions
Halve the avocados and remove the pits.
Slice each half in half lengthwise, then make 2 crosswise cuts to create 6 large chunks from each avocado half.
Place the avocado in a bowl and sprinkle with the salt.
In a separate bowl, combine the vinegar and soy sauce, then whisk in the sesame oil.
Pour some of the dressing over the avocados and sprinkle with shichimi togarashi.
Gently toss, taste, and adjust the seasoning if needed.
Divide among plates and garnish with nori, gently crumbling it over the top with your hands.