The perfect partner: Spinach + avocado salad w/ sesame wasabi dressing21

Posted on April 18, 2009 by ChristieGluten Free, Sides, Taste Tests, Vegan, Vegetarian

[Spinach and avocado salad w/ sesame wasabi dressing]

This salad is just crying out to be served with some BBQ’d tofu – the perfect vegan meal!

It would also be right at home next to a nice piece of salmon, a grilled chicken breast, a juicy steak – can you see where I’m going with this?  Yes that’s right, it goes with everything!

I really like having a green salad with my dinner so I don’t overeat, but I like it to be varied and nutritionally valuable, so it needs to have more than just lettuce.

Avocado makes a consistent appearance  (I’m a major fan and they’re really cheap at the moment – 3 for $4!) as do spring onions (scallions), cucumber, rocket (rouquette), capsicum, snow peas (mangetout), beans, sprouts and cabbage.

One of the best combinations though is this one: spinach, cucumber and avocado. You get earthiness, crunch and creaminess, it’s simply perfect.

The next important step for a green salad is the dressing. I’m a big lover of the classic balsamic vinegar and olive oil. As long as they’re both of the highest quality you can afford. I’ve been splashing Single Estate Koron Peloponnese on everything lately.

This salad is jazzed up nicely with a spicy hit of wasabi, mellow sesame oil, tangy lime juice and a good sprinkling of vitamin E rich sesame seeds. I’ve used grated fresh wasabi stem that I got from Shima Wasabi but you can easily substitute in the one in the tube to taste. Although I recommend getting some from Shima as there really is no comparison to the real thing!

Happy cooking! Christie x

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Spinach and avocado salad w/ sesame wasabi dressing
serves 4 as a side salad

4 big handfuls baby spinach leaves
1 large avocado, diced
1 Lebanese cucumber, finely sliced into half moons
1 tablespoon sesame seeds

1/2 lime, juiced
1/2 teaspoon freshly grated wasabi stem (or more, to taste)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon peanut oil
1 teaspoon rice wine vinegar
ground white pepper, to taste

1. Place all the salad ingredients, except the sesame seeds, into a large bowl or platter.

2. Whisk together all the dressing ingredients in a small bowl. Drizzle over the salad and toss lightly to coat.

3. Sprinkle with sesame seeds and serve.

LOVE SALADS? ME TOO! Here’s some more:

Tabbouli salad (GF, V, VG)
Spring vegetable potato salad w/ yoghurt dressing (GF, V)
Roasted cauliflower and chickpea salad (GF, V, VG)
Feta and preserved lemon salad (GF, V)

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