Here’s a restaurant-favorite remake. And another short-ingredients-list-recipe.
This amazing sushi place near me makes a delicious little salad with fresh tuna, avocado, and a mild and sweet wasabi dressing. I thought really hard about what to use to replace the tuna, and kept mentally rejecting things that would be a pretty decent taste or texture replacement. But then I realized all I wanted to replace was the beautiful contrast in colors.
I tried grapefruit since the color’s pretty close to tuna, but grapefruit + wasabi is not so good.
So yams it is! It’s a hearty and filling meal, but still really light. Love it!
serves 2
1 medium yam, cubed
1 avocado, cubed
2 t wasabi powder*
1/2 t water
2 t agave
scallions, chives, cilantro, pickled ginger all make great garnishes
*you can use wasabi paste instead, just leave out the extra water in the dressing. I also think the pre-made taste tends to be spicier than the powder, so definitely make sure to taste-test the dressing for your spice tolerance.
Steam the yam for about 15 minutes, until tender when poked with a fork. Then allow the potatoes to cool.
Mix dressing ingredients (last 3 ingredients together), and cube your avocado. Then just mix everything together until the dressing coats your salad. That’s it!
Best served chilled.
Nutrition facts per serving: Calories: 302; Calories from Fat: 134; Total Fat: 14.9g; Saturated Fat: 2.2g; Sodium: 16mg; Total Carbohydrates: 42.6g; Dietary Fiber: 10.9g; Sugars: 6.5g; Protein: 3.7g
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