Japanese Avocado Salad
|
 |
|
|
INGREDIENTS
| 2 |
|
avocados, halved, stones removed, peeled, roughly chopped
|
| 1/2 |
|
cup mint leaves
|
| 1/2 |
|
cup coriander leaves
|
| 2 |
|
lebanese cucumbers, halved lengthways, deseeded, thinly sliced crossways
|
| |
|
[Dressing]
|
| 1 |
|
tablespoon mirin
|
| 1 1/2 |
|
tablespoons japanese rice vinegar
|
| 2 |
|
teaspoons soy sauce
|
| 1 |
|
teaspoon caster sugar
|
| 1 |
|
tablespoon extra-light olive oil |
|
INSTRUCTIONS
| 1. |
|
Make dressing; Place mirin, rice vinegar, soy sauce, sugar and oil in a bowl and whisk until well combined. Set aside for 10 minutes for flavours to develop.
|
| 2. |
|
Place avocado, mint, coriander and cucumber in a bowl. Pour over dressing and toss gently to combine. |
|
|