Make Ahead

Avocado Sesame Salad

by: Kukla

June 18, 2012

4.7

3 Ratings

Makes 4 to 6 servings

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Author Notes

The Chinese serve only a few salads such as we know them. This exception, made with cold vegetables and a very flavorful and piquant dressing is ideal to include in a company or everyday menu.
I usually make this salad with roasted eggplant and although avocado is not a vegetable used in Asian cooking, I decided to try and the salad came out delicious. It is also very convenient that the cooking of the peppers and dressing can be done in advance and the last minute assembly is minimal.
—Kukla

What You'll Need

Ingredients

• 2 (1 red +1 yellow) large bell peppers
• 1 1/2 tablespoons each sesame seeds and vegetable oil, I used avocado oil
• 1 large garlic clove, finely minced
• 1 heaping teaspoon finely grated ginger
• 1 tablespoon each soy sauce and white wine or unseasoned rice whine vinegar
• 1 1/2 teaspoons sugar
• 1/2 teaspoon coarse salt
• 1/4 teaspoon red pepper flakes or 1 small, dry, hot chile pepper, crumbled and seeded
• 2 whole green onions
• 1 large ripe Hass avocado (just before serving) halved, pitted, peeled, halved lengthwise and sliced crosswise; then gently tossed in 1 tablespoon lemon or lime juice
• 1 to 2 tablespoons fresh cilantro or parsley leaves, chopped

Directions

Char the bell peppers on the stove burner or under oven broiler, transfer to a glass or ceramic bowl, cover with plastic wrap and steam for about 15 minutes; then peel, discard seeds and slice into strips. Cover and chill for as long as 2 days.
To make the dressing: in a small frying pan, cook sesame seeds in oil over low heat until golden (about 2 minutes); stir in garlic and ginger; then remove pan from heat. Let cool and then whisk in soy, vinegar, sugar, salt and red pepper flakes. Cover and chill.
Before serving, place bell pepper strips in a colander and drain very well. Thinly slice green onions. In a medium mixing bowl combine the drained bell pepper strips, green onions and cilantro; mix in the dressing and very gently avocado slices.

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10 Reviews

coffeefoodwrite May 11, 2015

This look delicious -- looking forward to trying!

Kukla May 11, 2015

Thank you coffeefoodgirl; hope you'll make it and let know your opinion!

LeBec F. August 13, 2012

mmmm kukla, this is just lovely. I think it might also be great w/ a little sesame oil and lime juice (gotta have my acid!) I'll make this soon so thanks much!

Kukla August 13, 2012

I am very glad Mindy you like the salad and even more to hear your opinion, which I really missed lately! Thanks again!

susan G. June 19, 2012

I really want to reach in there for a generous helping. Eggplant in it sounds good too -- how do you prepare it? I'll try them both.

Kukla June 20, 2012

Thank you susan g! Here is how I prepare the eggplant: 1 large eggplant or 2 small Oriental eggplants piers in several places. Broil uncovered in the oven until very soft (about 30 to 35 minutes). Cool; peel and tear flesh into shreds, discard any seeds. Place in a colander, cover and drain very well; I like even to drain under a press for a couple hours in the refrigerator; then continue as my recipe says. If the eggplants you use are large, you might need some more dressing or use only half of the peppers.

susan G. June 20, 2012

Thanks for the information, Kukla. Delicious food and a new technique to try!

Kukla June 20, 2012

You are very wellcome susan g!

fearlessem June 19, 2012

This sounds fantastic -- I've never thought of pairing avocado with Asian flavors. Really looking forward to giving this a try. What do you typically serve it with?

Kukla June 19, 2012

Thanks fearlessem! I serve this salad with grilled fish or quick roasted shrimps; it is very tasty on a hamburger and for vegetarians this salad is delicious served over or mixed into brown or whiled rice and also served with roasted new potatoes. If you decide to make the salad, I would love to hear your opinion. Thank you again for a lovely comment!