Wasabi Avocado Salad

Come elevate your appetizer game with my Wasabi Avocado Salad! Crafted with creamy avocado and a handcrafted savory umami-filled wasabi dressing, this dish brings Japanese-inspired flavors to your table. Perfect for a unique and flavorful appetizer, it will pair beautifully with your next Asian-style meal!

Wasabi avocado salad topped with bonito flakes and wasabi dressing served on a white plate being picked up with a pair of chopsticks.

Why I Love This Recipe

What draws me to my Wasabi Avocado Salad recipe is its simplicity and bold flavors, ready in mere minutes! Freshly sliced avocado topped with onions, drizzled with my handcrafted wasabi sauce—it’s an irresistible fusion of creamy avocado and savory umami, with a hint of sweetness and heat from the wasabi!

Inspired by the flavors of my Japanese Roasted Eggplant Yakinasu and Japanese Shishito Pepper Stir Fry, this original creation traces back to a sushi restaurant where I first saw it on the menu and knew I had to try my hands at a dish like it! Perfect as an appetizer or side dish, it’s for anyone craving a fuss-free, original recipe bursting with Japanese flair—trust me, you won’t want to miss out on this simple original recipe!



  • Avocado – freshly peeled and de-pitted ripe avocados.
  • Onions  fresh sliced yellow or brown onions.
  • Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor. Can replace with Hondashi.
  • Wasabi Wasabi Powder or premade paste. For best results, use wasabi powder.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. 
  • Sweetener use your preferred sweetener.

Wasabi avocado salad topped with bonito flakes and wasabi dressing served on a white plate.


Step 1 Combine soy sauce, water, bonito flakes or hondashi, Japanese sake, and sweetener, and bring the mixture to a slight boil. Strain the sauce, let it cool and then mix in the wasabi paste.

Wasabi sauce in a sauce pan.

⚡ Sauce Shortcut Pro Tip

For a shortcut when preparing your sauce, opt for 1/8 tsp Hondashi instead of bonito flakes. This substitution eliminates the need to strain the sauce making for easier preparation.

🥢 Wasabi Pro Tip

If using Wasabi Powder to make the wasabi paste, the More you Mix it, the Spicier it becomes.

Step 2 Next, slice the avocado and plate it, topping each slice with a slice of onion.

Sliced avocadoes topped with onions.

Step 3 Finally, drizzle the prepared wasabi dressing on top, and enjoy the refreshing salad chilled.

Wasabi avocado salad served on a plate.

💡 Serving Pro Tip

For optimal results, it’s best to store the prepared avocado in the fridge and Keep it Chilled until you’re ready to serve. This ensures that the flavors remain fresh and vibrant.

Pairing Recommendations

Pair with Japanese inspired style stir fries like my simple Japanese Pork Stir Fry or Bean Sprouts and Pork Stir Fry dish, paired with a comforting bowl of Tofu Miso Soup and your preferred bowl of rice for a Japanese inspired meal!

Wasabi dressing being poured onto Japanese style wasabi avocado salad.

Frequently Asked Questions

Can I prepare the wasabi dressing in advance?

Yes, absolutely! You can prepare the wasabi dressing in advance to save time. Simply make the dressing according to the recipe instructions, then store it in the fridge in an airtight container. It will keep well for 3-5 days.

How spicy is the wasabi dressing?

I would say the spice level is moderate, approximately a 4-5 on a scale of 1 to 10. However, if you prefer a milder flavor, it's easy to adjust by using less wasabi in the dressing.

What type of avocado works best for this salad?

For this salad, your best choice would be ripe Hass avocados, the standard variety found in most grocery stores. Their creamy texture and rich flavor complement the dish perfectly.

Storage Tips

To preserve the freshness of any leftovers, simply transfer them into an airtight container and store them in the refrigerator. With this method, your avocado salad will maintain its quality for 3 to 5 days.

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Watch How To Make It

Wasabi avocado salad topped with bonito flakes and wasabi dressing served on a white plate.

Wasabi Avocado Salad

Welcome to our delightful Avocado Salad with Japanese-inspired Wasabi Dressing! Enjoy creamy avocado slices paired with a tangy, savory wasabi sauce—a perfect fusion of flavors. Try this refreshing salad today for a taste of Japan in every bite!
5 from 5 votes
Course: Appetizer, Side Dish
Cuisine: Asian Fusion, Japanese
Keyword: avocado salad Japanese
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Print Recipe
Calories: 49kcal


Avocado Salad

  • 1 Whole Avocado
  • 10 Slices Onion
  • 1 tbsp Bonito Flakes topping

Wasabi Paste

  • 1 tsp Wasabi Powder you can sub with packaged/tubed wasabi, but it won't be nearly as flavorful.
  • 1 tsp Water


  • 1 tbsp Soy Sauce
  • 1 tbsp Water
  • 1 tbsp Bonito Flakes can sub with 1/8 tsp of hondashi
  • 1 tbsp Japanese Sake can substitute with dry sherry
  • 1 tsp Sweetener your preferred sweetener


  • Gather all the ingredients.
    Ingredients to make wasabi avocado salad on the countertop.
  • In a small mixing bowl, add wasabi powder and 1 tsp water and mix well to form a paste (add another 1/2 tsp of water if paste is too thick). Once paste is formed, place the small mixing bowl upside down to bring the most out of the flavors. Note - the more you mix the wasabi powder, the spicier it will get.
    Wasabi paste mixed in a mixing bowl.
  • In a stove top pot, add soy sauce, 1 tbsp water, 1 tbsp bonito flakes or hondashi, Japanese sake and sweetener and bring to boil. Once boiling, reduce heat to simmer and simmer for 1 minute. After 1 minute has passed, strain bonito flakes with a strainer and use a spoon to push out any excess juices from the bonito flakes. Transfer sauce to a mixing bowl and set aside to cool down. Note - if using hondashi, there is no need to strain the sauce.
    Wasabi sauce in a sauce pan.
  • Slice avocado and set onto a plate.
    Sliced avocadoes.
  • Thinly slice onions and set on top of sliced avocados.
    Sliced avocadoes topped with onions.
  • Mix wasabi paste from step 2) into the sauce bowl from step 3). Once mixed, drizzle sauce on top of avocados to liking. Top with bonito flakes and enjoy at room temp or chilled!
    Wasabi avocado salad served on a plate.


Calories: 49kcal | Carbohydrates: 2g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1012mg | Potassium: 45mg | Sugar: 1g | Iron: 1mg
*Values Based Per Serving
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