This adventure all began because I asked my lovely husband to pick up some sliced roast beast for sammiches at The Costco. When he got home, I realized we didn’t have any horseradish. Now, to most households that is probably meaningless. But, at ours, we have to have horseradish on a roast beast sammich. Anything less is uncivilized. So, no horseradish. But, hey! I do have wasabi in the fridge – maybe I’ll make some wasabi mayo. Then the work week happened. I started to have guilt about making my low-carb man have a sammich. I started to think about that roast beast in cute little rolls on a salad. Plus, I had some gorgeous avoschmados. Mmmmmm. Wasabi vinaigrette! Our Google overlords proved it had been done, and that was all she wrote.
It turned out fantastic. Truly an outstanding salad. Totally making this again. As I was eating, it helped me figure something out. I love sushi. But I hate raw fish. This little salad adventure made me realize what, exactly, made me like sushi. It’s a combination of flavors – the creamy beauty of ripe avocado, the salty soy sauce, the piercing wasabi, the sweet crispness of ginger, and the crunchy nuttiness of sesame. Ok, flavors and ironically, textures. (Since I hate the texture of raw fish.) All the interwebs used this kind of dressing on a seared ahi salad. Living in the desert, I save the seared ahi for our trips to San Diego. Plus, this is much less expensive. I also think cubed firm silken tofu would be awesome on this salad if you’re not in to the whole beef thing.
What a fantastic dinner, with a gorgeous bowl of miso soup. (Wait. What? You don’t know how to make miso? Ya gotta be kiddin’ me! Easiest soup EVER. Seriously – do this, too!
2 Tbsp prepared wasabi
1/2 c rice wine vinegar
¼ c low sodium soy sauce
2 tsp. toasted sesame seeds
½ tsp. toasted sesame oil
½ tsp. sugar or honey
About 1 c. lightly flavored oil
Put everything in the blender (or your smoothie maker) and pulse a few times