Weekday Vegetarian: Avocado Salad with Ginger and Peanuts
Photo: Kelly Rossiter
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.
I actually like cilantro, although I know it's a controversial ingredient, but I think it might be a bit strong tasting for this. In any case, the watercress was terrific with the ginger sauce. I used almonds rather than peanuts because that's what I had on hand and it was delicious.
1/3 cup rice vinegar
1/4 cup sugar
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.
More Avocado Recipes
Spinach and Avocado Salad with Garlic Mustard Vinaigrette
Couscous and Avocado Salad
Beet, Avocado and Pea Shoot Salad