Miso Lemon Avocado Crush
There are many reasons to eat an avocado, daily. It is a superfood with over 20 nutrients. It is filled with good fat, minerals and vitamins. It helps lower bad cholesterol and because it is super high in fiber, it is also very effective with weight loss. Go ahead eat the WHOLE thing!
A great source of protein, it also contains more potassium than a banana (also good for you), which is essential for heart health, helping to lower blood pressure. Eating an avocado a day helps keep your eyes healthy and free of disease, and your body absorb vitamins. This fruit has anti-inflammatory properties as well.
Simply said, avocados are too good for you to ignore, and there are many ways to enjoy them including this Miso Lemon Avocado Crush I made one day. I was inspired by one of my favorite snacks, guacamole. This is my Asian-inspired version of the Mexican classic.
Be sure to serve it with homemade baked chips—much more delicious and healthy than store-bought anything!
1 ripe haas avocado, peeled and pitted
Juice of 1 lemon (about 1/4 cup)
2 teaspoons shiro-miso ("white" miso, which is actually beige)
1 teaspoon dark sesame oil
1 tablespoon, trimmed and thinly sliced (or minced)
2 tablespoons grapeseed oil
1 ounce ginger, peeled and julienned lengthwise into paper-thin threads
8 sprigs cilantro, trimmed and chopped
1/2 teaspoon chili sauce such as gochujang or sriracha
1 tablespoon sake
1. In a bowl, crush together the avocado, lemon juice, miso and dark sesame oil until well combined. fold in the scallions and set aside for now.
2. In a small skillet over medium-high heat, add the oil and fry the ginger until golden, scattering it to separate the threads, about 2 minutes. Transfer to a paper-lined plate.
3. In the same skillet, stir-fry the cilantro until wilted. transfer to same plate. Lower the heat and add the sake and chili sauce to the pan. Stir to mix well. Remove from heat.
4. To assemble, spoon the avocado crush into a serving bowl, drizzle with with chili sauce to taste and garnish with cilantro and fried ginger.