Avocado salad with roasted peanuts and ginger dressing [Vegan]

Jaymi's Notes:
This recipe calls for watercress but there wasn't any to be had at my local market so I used arugula. Really, you could use any green you want -- romaine, spinach, mixed baby greens -- because the kick is in the dressing. The gingery yet sweet flavor mixed with the mellow avocado and crunchy, salted peanuts is a delicious combination. Plan on making the dressing about 20 minutes (or a day or two before) you want to have this salad because you want it to have time to entirely cool before adding it to the salad.

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© Jaymi Heimbuch

Kelly's Recipe:

My husband flat out loved this dish. In fact, he liked it so much I'm making it again today. You have to be a fan of ginger because the flavour is really intense, and we both are. I'm also a fan of this recipe because I made the ginger syrup in the morning and then didn't have to do anything except wash the watercress and slice the avocados just before we ate.

The original recipe calls for cilantro, but also suggests that watercress would make a more substantial salad, and that's the way I went. The watercress was terrific with the ginger sauce.

This recipe is from How to Cook Everything Vegetarian by Mark Bittman.

Avocado Salad with Ginger and Peanuts

1/3 cup rice vinegar
1/4 cup sugar
salt
2 tbsp minced or grated peeled fresh ginger
1/2 bunch watercress, thick stems removed
2 medium or large avocados, pitted, peeled and sliced
1/4 cup chopped roasted peanuts, salted or unsalted for garnish

1. Put the vinegar, sugar, a pinch of salt, and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Add the ginger and continue cooking, stirring occasionally, as the dressing bubbles gently and thickens, about 5 minutes. when it gets noticeably syrupy, remove from the heat, cool, cover tightly or put in a jar, and refrigerate until very cold, at least an hour or so. (The dressing may be made ahead to the point and used up to 2 days later).

2. To serve, put the watercress on individual salad plates or a small platter. Overlap the avocado slices on top. Drizzle each with the ginger dressing and garnish with a sprinkle of peanuts and salt if you like.

© Jaymi Heimbuch

Tags: Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian

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