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Lilly’s Table

 
 
Bok Choy Slaw
© Lillys-Table.com Photo of Avocado-Wasabi Cream
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Avocado-Wasabi Cream

from Bok Choy Sushi Bowl, the Week of June 3, 2012.
View the next recipe for this meal.

Dollop this sauce along sushi, on a salad or as a dip. Adjust the wasabi as you like it, the avocado will make this creamy and luscious. If you are not a fan of spice, start with half of the wasabi and increase as desired.

Ingredients

  • 1 avocado, ripe & creamy
  • 3 tablespoons orange juice, or water
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons mayonnaise, or melted coconut oil
  • 2 teaspoons wasabi, adjust to taste
  • ½ teaspoon salt, more to taste

Serving Size: 4 People

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Preparation Instructions

Cut the avocado in half around the pit. Whack the pit with a knife and twist out. Alternatively, squeeze out the pit gently and scoop out the avocado in pieces. Add the orange juice or water to a blender and top with the remaining ingredients, rice wine vinegar, mayo/oil, wasabi and salt.

Blend until smooth. If it is getting stuck, scrape it down and add a splash more liquid, until it is smooth. Add more wasabi or salt as desired.