Beet Avocado Wasabi Salad

 🥑 I wanted to make guacamole today to have with chapathi. But when I halved the avocado, it was so firm, I just didn’t have the heart to mash it!

So I peeled and cubed it, and stared at it lovingly, waiting for inspiration to flow.

The image of a fabulous salad rose up in my mind. It would be slightly on the sweet side, and carry a complex flavour profile that was worthy of this perfect avocado.

I didn’t know what flavours yet, but I knew without a doubt that steamed beetroot had to be in there! 😄

So I scrubbed, cubed and put the beets for steaming. They were organic, so I didn’t even need to peel them.

Then the dressing ingredients dropped into my head. Tak. Tak. Tak.

Balsamic Vinegar

Wasabi

Miso Paste

Oh my! 🤤♥️

I carefully mixed them with the avocados. And as soon as the beets were nice and soft, I put them in and quickly tossed everything together one last time.

The avos held their shape well for the most part. Some of the edges got mashed, but that worked out well, adding a creamy coating to the beets.

I tasted it.

😲🤤

It was everything I imagined it would be.

So of course I had to tell you all about it! 😄 Try it.

Here are the approximate ingredient quantities:

1 medium sized Avocado

2 small Beets

1 heaping tsp Miso Paste

1/2 tsp Wasabi

2 tsp Balsamic Vinegar

Notes:

📝 Instead of Miso, you can use some Soy Sauce if you like.

📝 And Balsamic Vinegar can be replaced with a combination of Apple Cider Vinegar and a bit of Jaggery/Date Syrup.

📝  But there’s absolutely nothing that can replace the nose watering goodness of Wasabi!