00:00Outrageously good, that's what one of my readers said about this salad.
00:04Imagine silky cubed avocado with creamy wasabi mayo, tender salmon, and umami-rich bonita flakes.
00:10It's the 25-minute salad that might become your new favourite.
00:15For a printable version of this recipe, visit my website,
00:18just google avocado salad space that you'd find me.
00:21Let's start with our sauce. Into a bowl, I add 2 tablespoons of Japanese mayonnaise,
00:25half tablespoon of soy sauce, one teaspoon of toasted white sesame seeds,
00:30one teaspoon of wasabi paste, and half teaspoon of toasted sesame oil.
00:35Then a pinch of sugar. Whisk everything together until you've got a smooth, well-combined mixture.
00:41Give it a quick taste test at this point. If you're feeling adventurous and want a bit more heat,
00:47now's the time to swirl in another dab of wasabi. Do it now while you can still blend it evenly
00:53into the sauce.
00:55Now I'm going to have my mini tomatoes. I use about five for this dish depending on the size,
01:01and you can use cherry or grape tomatoes. If you're using a regular tomato, cut half and cut in two
01:08cubes. As you cut each ingredient, you can just drop it straight into the bowl with the sauce.
01:14Next, we're gonna take one ripe avocado. To get those beautiful cubes, we're gonna cut it in half and
01:20remove the seed. Then cut each half into quarters so you have 8 wedges in total.
01:29In this stage, it's really easy to peel off the skin. Then we can cut each wedge into nice cubes.
01:36Again, scrape those straight into the bowl.
01:46Next, I'm going to have two boiled eggs. I boiled these for about 10 minutes and then
01:51let them rest in an ice water bath to make them easier to peel.
01:56Grab a teaspoon, scoop out the yolks, and drop them into the bowl.
02:00Yolkstone cut nicely, so it's not really worth cutting them. We're going to cut the whites the
02:06same way we prepared the avocado. Just cut them into wedges, then into cubes like this.
02:22Finally, I have a beautiful piece of sashimi great salmon. This is about 100 grams, more or less.
02:28And I'm going to use a very sharp knife to cut it into strips, then cut each strip into cubes.
02:35It's important that you use found sashimi great salmon for this dish, since we'll be serving it raw.
02:41While salmon can contain parasites and can't be eaten raw, so make sure you purchase your salmon
02:47from a trusted retailer. If you can't get sashimi great salmon, something like boiled shrimp
02:52or smoked salmon also works really well here. Okay, everything is in, so it's now time to mix it
02:59together. Mix gently, but thoroughly. We want to evenly coat the ingredients without breaking them.
03:05We're not making mashed potatoes here. If you mix too roughly, your avocados and eggs will fall apart
03:12and turn mushy, which is definitely not what we want. Once everything is evenly coated with our
03:18amazing sauce, cover the bowl and pop it in the fridge for about 20 minutes. When you're ready to eat,
03:24divide this beautiful creation into serving bowls, and top with a general sprinkle of bonita flakes,
03:30and some freshly chopped green onions. This salad is inspired by Japanese potato salad,
03:37but with refreshing ingredients and distinctive Japanese condiments that perfectly complement each
03:42other. Enjoy. Want even more delicious recipes? Grab my free cookbook from the link in the description.
03:53There we go, the link to the full recipe is on the screen for you now,
03:56and if you want to watch more similar videos, don't miss my salad playlist popping up on your screen as
04:01well. Thanks so much for watching, and I hope to see you in the next one. Bye.
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