I grew up with a classic version of an avocado salad. Half an avocado still served in its skin, with the pit removed and the crevice of the avocado filled with my mother’s tangy, fork-emulsified mustard vinaigrette.
On special occasions the avocado was filled with shrimp salad.
Though these classic recipes are hard to beat for elegant simplicity, I’ve been on the lookout lately for another version of avocado salad, and I found it at a Japanese restaurant: a huge plate of very thinly sliced, fanned avocado, garnished with mixed greens and napped with a tangy yuzu and sesame dressing.
Yuzu juice, if you haven’t had it, is a Japanese citrus product that tastes like a cross between a lime and a tangerine. Yuzu is great with seafood, but it’s equally delicious with the richness of avocado. (Note: Yuzu juice can be purchased at Asian markets .)
When you make this salad, be sure that the avocados are still a little firm. If they are too ripe, they will turn to mush when you try to slice them thinly.
Avocado Salad with Sesame Vinaigrette
Serves 4.
Ingredients
2 avocados, not too ripe A few handfuls mixed greens Sesame Dressing (recipe follows)
Salt
1 tablespoon toasted sesame seeds
2 tablespoons thinly sliced scallions
3 tablespoons rice wine vinegar
3 tablespoons yuzu juice
2 tablespoons brown sugar
2 tablespoons light soy sauce
2 teaspoons grated ginger
2 teaspoons Sambal
4 tablespoons canola oil
1 tablespoon dark sesame oil
Directions
In a mixing bowl with a whisk, whisk together the rice vinegar, yuzu juice, brown sugar, light soy, grated ginger and Sambal until the sugar dissolves.
Slowly add the canola oil, then the sesame oil. Refrigerate covered until ready to use.
Halve the avocadoes, and remove the pits with a knife. Using a large spoon, carefully scoop the avocado halves out of their skins.
Place the avocado halves cut side down on a cutting board and using a sharp knife, slice the avocados as thinly as possible while keeping them together.
With a spatula, transfer each avocado half to a separate plate. With your hand, fan the sliced avocado on the plate.
Place the greens in a mixing bowl and drizzle with some of the Sesame Dressing. Garnish each plate with some of the dressed greens, then drizzle the avocado halves with the Sesame Dressing and sprinkle with salt, sesame seeds and the sliced scallions. Serve immediately.
John Broening is a chef and writer based in Denver.
