Who says a salad needs lettuce? Sometimes, the star ingredient is so rich and creamy it can stand all on its own. That’s the magic of this Avocado Salad. We’re pairing buttery avocado slices with a vibrant, sweet-and-sour ginger syrup that cuts through the richness perfectly. A final sprinkle of roasted peanuts adds a delightful crunch, creating a dish that’s simple in concept but complex in flavor. It’s a refreshing counterpoint to heartier dishes or a stunning light lunch all by itself.
Ingredients
• 1/3 cup / 80 ml rice vinegar
• 1/4 cup / 50 g sugar
• 1 pinch salt, plus more for garnish
• 2 tablespoons minced or grated fresh ginger
• 2 medium or large ripe avocados
• 1/4 cup / 35 g chopped roasted peanuts, for garnish
• Several sprigs fresh cilantro, for garnish
Instructions
1. Make the Ginger Syrup: In a small saucepan, combine the rice vinegar, sugar, a pinch of salt, and 2 tablespoons of water over medium heat. Stir until the sugar completely dissolves.
2. Thicken the Dressing: Add the minced ginger and continue to cook, stirring occasionally. Let the dressing bubble gently until it thickens and becomes noticeably syrupy, about 5 minutes.
3. Chill Completely: Remove the saucepan from the heat and allow the dressing to cool. Transfer it to a jar or airtight container and refrigerate until very cold, for at least one hour.
4. Assemble the Salad: Just before serving, pit, peel, and slice the avocados. Arrange a few cilantro sprigs on individual plates or a platter. Overlap the avocado slices on top.
5. Garnish and Serve: Drizzle the chilled ginger dressing over the avocado slices. Garnish with a sprinkle of chopped peanuts and an extra pinch of salt, if desired. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 280 kcal
• Fat: 22g
• Carbohydrates: 18g
• Protein: 4g
• Fiber: 7g
Pro Tips
• The ginger syrup dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
• For a more substantial meal, serve the dressed avocado slices over a bed of fresh watercress or arugula.
• To prevent browning, slice the avocados just before you are ready to assemble and serve the salad.
FAQ
Q: How can I add more protein to this vegetarian avocado salad
A: To make this a more substantial and protein-rich meal, consider adding a cup of cooked and chilled edamame or chickpeas. Crispy baked tofu or tempeh cubes would also be a delicious, high-protein addition that complements the creamy avocado.
Q: What can I use instead of peanuts for a nut-free option
A: For a similar crunchy texture without nuts, you can easily substitute the roasted peanuts with toasted sesame seeds, roasted pumpkin seeds (pepitas), or sunflower seeds. Crispy roasted chickpeas are another excellent nut-free alternative.
Q: Can I make the ginger dressing without refined sugar
A: Absolutely. You can replace the granulated sugar with an equal amount of maple syrup or agave nectar. Simply cook the dressing as instructed until it thickens to a syrupy consistency. For a sugar-free option, a granulated sweetener like erythritol can also be used.
Q: Can I prepare this avocado salad ahead of time
A: The ginger syrup dressing is perfect for making ahead; it can be stored in an airtight container in the refrigerator for up to 2 days. However, to prevent browning and ensure the best texture, you should slice and assemble the avocados just before you plan to serve the salad.
