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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 300.3
  • Total Fat: 21.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 690.8 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 6.8 g

View full nutritional breakdown of Avocado Wasabi Salad calories by ingredient
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Avocado Wasabi Salad

Submitted by: JO_JESSICA
Avocado Wasabi Salad

Number of Servings: 5


    Greens of your choice for 5 people
    1 Carrot, shredded
    2 tsp Olive Oil, divided
    1/2 to 3/4 Cup Broccoli, chopped small
    1/3 Cup Toasted Slivered Almonds
    1 Recipe Wasabi Chickpeas, below
    1 Recipe Avocado Wasabi dressing, below
    Fresh Cracked Black Pepper

    Wasabi-Tamari Chickpeas
    1 tsp Olive Oil
    1 Cup Chickpeas
    1 tsp Wasabi Powder
    1/2 tsp Sugar
    1 Tbsp Low Sodium Soy Sauce

    Avocado Wasabi Dressing
    1 Ripe Avocado, diced
    2 Tbsp White Wine Vinegar
    3 Tbsp Hummus, plain or garlic
    1 tsp Stoneground Mustard
    1/2 tsp Salt
    2 tsp Wasabi Powder
    3 tbsp Olive oil


Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isnít super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.
Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but donít worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.

Serving Size: serves 5

Number of Servings: 5

Recipe submitted by SparkPeople user JO_JESSICA.

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