Meatless Monday with Microplane: Asian Stuffed Avocado
Cooking Tool of the Month – Microplane
The stuffed avocado saga continues! Last week I went to Sundown at Granada with my friend Jamey. The head chef is vegan and has gone to great lengths to feature vegan items on the menu. This is very exciting because there are very few places to eat in central Dallas. And very few with a hip ambience. We started our meal with a trio of stuffed avocados. Since I’m a sucker for avos I had to create my own for my next book.
Their appetizer included an Italian one, a Mexican one, and a Waldorf one. Last week I posted a version I came up with called Tex Mex Stuffed Avocados. Check out the delicious recipe and video here. In my true macrobiotic form I thought an Asian one would be nice and had to explore the idea. It gives me an opportunity to show you another reason why I love my Microplane Zester; for mincing ginger! Here’s what I came up with…I hope you like it!
Asian Stuffed Avocado
Makes 1 serving
1 large avocado, sliced in half pit removed
2 tablespoons edamame or peas, defrosted
2 tablespoons finely chopped cucumber
2 teaspoons tamari or soy sauce
2 teaspoons rice wine vinegar
2 teaspoons minced ginger
1 teaspoon toasted sesame oil
Black and tan sesame seeds, for garnish
Endive or cabbage leaves
Cube avocado while still in the skin but do not cut through the skin. Scoop out flesh with a spoon and place in a medium bowl with the rest of the ingredients. Toss until well combined. Fill avocado skin with mixture and top with sesame seeds. Serve immediately with endive or cabbage leaves.
What other creative flavors can we use to stuff an avocado? Share with us your ideas in the comments!
You can find this recipe and more healthy eats over at the Wellness Weekend at Diet, Desserts, and Dogs!