Avo Herb Garden | A Japanese-Peruvian Avocado Salad Recipe

Say goodbye to boring salads, because at Tango Tamari, they’re doing things the Nikkei way with this Avo Herb Garden recipe. With a base of creamy Hass avocado topped with their in-house edamame hummus and a sprinkle of Japanese togarashi, it’s a meeting point of fresh and complex flavours finished with the crunch of corn chips as a nod to Peru.
Ingredients:
½ Hass avocado
5 gms Togarashi powder
5 gms Toasted mixed sesame seeds
100 gms Edamame
60 ml Olive oil
15 gms Tahini paste
Salt, to taste
50 gms Corn Chips
10 ml Soy sauce
Microgreens, for garnish
Edible flowers, for garnish
Method:
Cut the avocado in half, and brush it with soy sauce to season it
Sprinkle some togarashi on half side and toasted sesame seeds on the other half
Boil the edamame and grind it along with olive oil, Tahini and seasoning to make a fine paste
Fill the edamame humus in a pipping bag
For presentation pipe the edamame in the Avocado cavity, and garnish it with micro greens and edible flowers, serve it with corn chips.
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