Avocado Roasted Broccoli Sesame Rice Salad Food

AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
• Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.

BROCCOLI AND AVOCADO SALAD

Steps:

• First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
• Fill a saucepan with water and bring to a boil.
• Add the broccoli and cook until barely tender, about 3 minutes.
• Drain, cool under cold water, drain again.
• Add broccoli to avocado and add in nuts.
• In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
• Pour dressing over the salad and toss gently.
• Enjoy!

IZAKAYA SAKURA SESAME-AVOCADO BROWN RICE

Steps:

• Cook the rice in a pot or rice cooker, per directions on the package. Remove from rice cooker and layer on flat baking sheet. Cover and allow to cool completely. Refrigerate until needed.
• Remove rice from refrigerator and scoop into large bowl. Set aside to return to room temperature. Keep covered.
• Mix together the soy sauce, rice vinegar, and 1 tbsp sesame oil. Set aside.
• In a large bowl, fill with ice and water. Set aside. Drain the tofu.
• In a hot skillet, toast the sesame seeds and set aside. Start a large saucepan filled with heavily salted water to a rolling boil.
• Trim the bottoms of the mushrooms clusters and separate. Saute the mushrooms in 2 tbsp of sesame oil, salt to taste. Stir occasionally until mushrooms are well browned. Remove from heat.
• While mushrooms are sauteing, cut broccoli into bite sized pieces and blanch in the hot salted water. Shock broccoli in ice water. Gently wring to dry, then mix with 1 tsp sesame oil and salt to taste. Set aside.
• Cut the tofu into 4 large triangles or cubes as desired. Roll the tofu in the cornstarch or flour.
• Heat large pan and add oil for deep frying. When the oil is heated to at least 350 degrees F, carefully add 2 tofu pieces into the pan.
• Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu.
• Shake the dressing vigorously and mix about half into the rice. Add more to taste. The rice should be well-coated but not sopping wet. Fold in the toasted sesame seeds.
• Spoon out the avocados and cut into 1/2 inch chunks. Season with salt.
• Fold the diced avocados into the rice and transfer the rice into serving bowls. Top with broccoli rabe, beech mushrooms and deep fried tofu. Garnish with additional untoasted sesame seeds.

SHRIMP, AVOCADO, AND NOODLE SALAD

Steps:

• In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.
• In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths.
• Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.