We are officially declaring our love for avocados. If we could eat them every day we would! Sliced in our salad, diced over fish or just straight out of the shell with a spoon - yum yum yum. So we're loving this new take on a classic from Chef Corinne Trang.
Chef Corinne Trang
1 heaping teaspoon shiro-miso
1 lemon - juiced
1/2 teaspoon dark sesame oil
1 teaspoon finely grated ginger
1 tablespoon minced scallions
2 large hass avocados, crushed
Togarashi for garnish
3 endives, red and or white, leaves separated
Prepare (serves 4):
- In a bowl stir together the shiro-miso and lemon juice until well combined.
- Stir in the sesame oil, ginger and scallions.
- Add the crushed avocado and mix well, making sure to leave some chunks.
- Sprinkle with togarashi and serve with endive for scooping.
Avocados are a great source of fiber, vitamins, minerals and good fat. They are excellent for maintaining a healthy brain, heart, eyes, skin, blood pressure and for protecting against certain cancers, reducing inflammation and aiding digestion. One a day is highly recommended.