Yum Yum Salad

Avocado Wasabi Salad from Vegan Yum Yum
Serves 4-6

Greens of your choice for 4-6 people
2 Carrots, shredded
2 tsp Vegetable Oil, divided
1 head Broccoli, chopped small stems peeled and included
1/3 Cup Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below
Fresh Cracked Black Pepper

Wasabi-Tamari Chickpeas
1 tsp Oil
1 Can Chickpeas
1 tsp Wasabi Powder or a tablespoonish blob of paste
1 tsp Sugar
1  1/2  Tbs Soy Sauce

Wasabi Dressing
1/4 c. mayonnaise
2 tsp rice Vinegar
1/4 c. plain yogurt
2 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder or 2 Tbsp. paste – you’ll need to taste as you go.

Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. Taste this as you go, wasabi and mustard can both vary in strength, as can vinegar.

Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.

In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.

Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.

In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

If you are serving the salad later, do not add the dressing until the last minute. 

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