Avocado and spring onion salad with soy and mirin dressing

Avocado and spring onion salad with soy and mirin dressing

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1/4 iceberg lettuce
4 spring onions
2 avocados, ripe but not overly soft

For the dressing

Quantity Ingredient
1/2 lemon
2 tablespoons light soy sauce
2 teaspoons mirin
1 teaspoon wasabi paste
pinch chinese five-spice powder
1 tablespoon toasted sesame oil
2 tablespoons sunflower oil

Method

  1. First make the dressing. Finely grate the zest from the lemon and squeeze enough juice to give you 1 tablespoons. Whisk the lemon zest and 1 tablespoon juice together with the rest of the ingredients, adding more soy, lemon juice or five-spice powder to taste if desired.
  2. Wash and dry the lettuce leaves and tear into bite-sized pieces. Slice the spring onions finely on the diagonal, using as much of the green as possible.
  3. Halve the avocados and remove the stones, then peel and cut into even slices or chunks.
  4. Place the salad ingredients in a bowl and toss gently with the dressing, taking care not to mash the avocado.
Tags:
Leiths School of food and wine
cookery course
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