April 25th, 2024
Recipes
Avocado Roll Salad
Valentina P
- Difficulty
•
- Time 20"
Avocado Roll Salad! Fluffy rice tossed with greens, cucumber, seaweed salad, and avocado under a drizzle of savory mayo sauce. Plant-based and great for sushi lovers.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 2 1/2 ounces spring mix (about 3 handfuls)
- 1 1/2 cups cooked brown or white rice
- 1 avocado, sliced
- 1/2 cup cucumber, thinly sliced (about 2 small handfuls)
- 1/2 cup seaweed salad (store-bought or homemade)
- 1/4 cup pickled sushi ginger (about 2 ounces)
- 2 servings smoked salmon (optional) For the Dressing
- 3 tablespoons mayonnaise (or plant-based mayo)
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/2 tablespoon sriracha
- 3/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- salt, to taste
Instructions
- Step 1: Stir together all of the dressing ingredients in a small bowl or jar until creamy. Refrigerate until ready to use.
- Step 2: Combine the mixed greens, cucumber, rice, seaweed salad, and pickled ginger in a mixing bowl. Divide the salad onto plates and top each with the sliced avocado and any optional smoked salmon.
- Serve: Drizzle the salads with some of the creamy dressing and enjoy.
Recipe Notes
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What you should eat next
Avocado Roll Salad
PT20M 2 1/2 ounces spring mix (about 3 handfuls) 1 1/2 cups cooked brown or white rice 1 avocado, sliced 1/2 cup cucumber, thinly sliced (about 2 small handfuls) 1/2 cup seaweed salad (store-bought or homemade) 1/4 cup pickled sushi ginger (about 2 ounces) 2 servings smoked salmon (optional) 3 tablespoons mayonnaise (or plant-based mayo) 1 1/2 tablespoons rice vinegar 1 tablespoon coconut aminos 1 tablespoon sesame oil 1 tablespoon olive oil 1/2 tablespoon sriracha 3/4 teaspoon ginger powder 1/4 teaspoon garlic powder salt, to taste Gluten Free Vegan 2 Servings
Ingredients:
