Every Tuesday I usually try to go to the farmer’s market on campus (when I can get out of the lab for a bit) to have some lunch and buy some local organic produce. In particular, we’ve been enjoying the different types of avocados that are in season this winter. Though Hass is a friend of mine, Zutano, Ettinger, Fuerte, and Bacon were strangers. Now, they are regulars in my kitchen. All of them are delicious! I asked the farmer what are his favorite ways to use these varieties and he said that he likes to use them in salads and sandwiches. So that’s what I did! We’ve been having this avocado and mukimame salad almost every week this winter!
It’s pretty easy to whip up. Just toss all of the ingredients and the dressing in a large bowl! Mukimame is just the term for shelled edamame. For the greens, sprouts work really well, though any salad green that is sliced thinly/shredded will be good. Microgreens are my favorite with this salad.
The dressing is lime-based with some seasonings, predominantly cumin & coriander. Avocado + lime can’t disappoint.
I’ve also used shaved brussels sprouts with some frozen “stir-fry” type veggies in this dish and it is also delicious.
(photo credit: veganscraps.wordpress.com)
I used a similar stir-fry veggie blend. Just heat them, let them cool to room temp. and toss with the salad!
It’s a pretty looking salad andI love all the textures and flavors–creamy avocado, crisp greens, and also some tangy sun-dried tomatoes. Feel free to add some queso fresco (or similar type of cheese) and/or protein like chicken, shrimp, fish, scallops or tofu.
You could also use the salad as a taco filling! Yum!
Ever since I started making my own organic corn tortillas, I’ve been trying to find ways to use them. I found out that salads sometimes can make a good taco! Served with salsa, of course!
Maybe you are in the mood for nachos? This salad can be a nacho or also tostada topping too!
For nachos, start by lining a sheet pan with some parchment and place a layer of tortilla chips. These are baked tortilla chips that I made from the homemade tortillas. Then top each chip with some queso fresco and some cooked chicken (any kind of protein will do, even fish). Bake at 350 degrees F until the cheese is melted, about 7 minutes. After that, layer on the salad and more queso and chicken if you want. For tostadas, use the tostada shell instead of tortilla chips. Eat with salsa, if desired.
Avocado and Mukimame Salad
adapted from Spice Goddess on the Cooking Channel
- 2 tablespoons oil from sun-dried tomatoes
- 2 tablespoons lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4-1/2 teaspoon ground coriander
- salt & pepper, to taste
- 1 shallot, thinly sliced
- 2 green onions, sliced
- a handful of parsley, finely chopped
- 2 tablespoons sun-dried tomatoes packed in oil, sliced
- 2 cups micro-greens (alternatives, or a mix of: pea shoots, bean sprouts, shaved Brussels sprouts or cabbage, or any type of salad green, shredded)
- 1 cup mukikame (cooked and shelled edamame)
- 2-4 avocados (depending on type and size), halved, pitted, peeled, and sliced
- optional ingredients: stir-fry vegetables, grilled or roasted chicken, shrimp, queso fresco, salsa on the side
- Make the dressing: In a non-metal bowl, whisk together the oil, lime juice, lime zest, paprika, cumin, coriander, salt and pepper until emulsified. Cover and keep in the refrigerator until ready to use. Can be made a day or so ahead.
- In a large bowl, toss together the rest of the ingredients: shallot, green onion, parsley,sun-dried tomatoes, greens, mukikame, and avocado.
- When ready to serve, toss with the dressing.
- Enjoy as is or can be the filling (can add meat, seafood, and/or cheese) for tacos, tostadas, nachos, etc. and served with some salsa!