In the Japanese art of origami, a simple piece of paper can be transformed into a crane, an elephant or even Santa Claus. Equally subtle, stirring a few Japanese ingredients into roughly mashed California Avocado creates a new taste sensation.
Total Time: 10 min
Prep Time: |
Vitamin A 13 mcg; Vitamin C 13 mg; Calcium 24 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 126 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 2%; Iron 6 %; Vitamin D 0%
Ingredients4 ripe, Fresh California Avocados, peeled, seeded and diced 2 tsp. rice wine vinegar 1 tsp. Japanese soy sauce 1/4 cup finely sliced green onion 2 tsp. wasabi paste 1 tsp. togarashi seasoning, or to taste 1/8 sea salt, or to taste
- Gently combine avocados, vinegar, soy sauce, wasabi paste, green onions and togarashi seasoning.
- Taste and add salt if desired.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados