Well, it didn’t take us long to go back to Beacon after our fabu meal there last week. This time I got the avocado salad and miso soup. I had the avocado salad there before and make the same thing at home a lot–it’s the kind of dish you feel a little dumb ordering because it’s so simple you could whip it up yourself in 2 minutes, but whatever, it’s free for me! Thanks, work!
The Beacon version uses Tokyo Negi (a kind of Japanese leek) and while it’s good, the dish is just as good without it and really who wants to go to the trouble of tracking down Tokyo negi? Here is the way I make this simple salad at home:
Knock-off of Beacon’s Avocado Salad
Ingredients:
1/2 avocado (pit removed)
1 bunch microgreens, washed and dried
1 tsp. sesame seeds
1 tsp. cilantro, chopped
1 tbsp. sesame oil
3 tbsp. rice wine vinegar
Directions:
Slice the avocado and arrange in a fan on the plate. Top with microgreens. Sprinkle plate with sesame seeds and cilantro.
Whisk rice wine vinegar and sesame oil together; drizzle over avocado.
