Thursday, October 1, 2009
Ingredients (serves 6)
150g sugar snap peas, trimmed
2 avocados, halved, stones removed, peeled, sliced
100g mixed green salad leaves
1 1/2 tablespoons mirin
1 1/2 tablespoons Japanese rice vinegar (see note)
1cm piece ginger, peeled, finely grated
1 teaspoon caster sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
1. Make ginger dressing: Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.
2. Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.
3. Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.
Notes & tips
Note: Japanese rice vinegar is made from fermented rice. You can find it in the Asian section of some supermarkets and in Asian grocery stores.
Super Food Ideas - September 2006, Page 58
Recipe by Abi Ulgiati
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