Wasabi Avocado Salad
The BEST Asian Low-Carb/Keto recipe for Wasabi Avocado Salad. Enjoy this delicious dish at only ~5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 5 minutes
Total Time 5 minutes
- 1 Whole Avocado
- 1/16 Whole Yellow/Brown Onion
- 1 tbsp Bonito Flakes topping
- 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
- 1 tbsp Japanese Sake can substitute with dry sherry
- 1 tsp Swerve/Monkfruit
Gather all the ingredients.
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 dr. 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.
In a stove top pot, add Soy Sauce, 1 tbsp water, 1 tbsp Bonito Flakes, Japanese Sake and Swerve/Monkfruit 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.
Slice avocado and set onto a plate. Here is how we cut our avocados.
Thinly slice onions and set on top of sliced avocados.
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!