Asian Avocado Green Salad

This refreshing salad is awesome meeting between American greens and Asian flavors.

Musical pairing: anything by the British death metal band Carcass (Necroticism or earlier) as they were all proud vegetarians – http://en.wikipedia.org/wiki/Carcass_(band)






Kale – 2 Cups (prepped see below)*
Mustard Greens – 2 Cups (prepped see below)*
Avocado – 1
Soy Sauce – 1 Tbl
Toasted Sesame Oil – 2 Tbl
Rice Vinegar – 1 Tbl
Shallot – 1/2 of
Garlic – 1 clove
Crushed Red Pepper – pinch
Tortilla Chips – for garnish

*After you thoroughly wash the kale and mustard greens remove the thick stems from the leaves. To do this, run your knife up from the bottom on one side of the stem, severing the leafy green from the tough thick stem. Repeat process to completely remove the stem from the leaf then stack the stem-less leaves in a pile and cut into ribbons about 3/4″ thick.

For the dressing, mix the vinegar, soy and oil together in the bowl you plan on serving the salad in. Whisk well. Finely chop the shallot and garlic. Add the shallot, garlic and crushed red pepper to the whisked liquid in the serving bowl and stir well. Add the chopped mustard greens and kale to the serving bowl. Skin the avocado and cube it, then add to the bowl with the greens and dressing.

Mix well. Serve with crushed tortilla chips.



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