Avocado salad Recipe - Los Angeles Times

Name: Avocado salad Recipe - Los Angeles Times
Ingredients: 1/4 cup rice vinegar; 1/4 cup mirin; 2 tablespoons soy sauce; 1 tablespoon Thai or Vietnamese fish sauce; 1 tablespoon sesame oil; 2 Hass avocados, halved, pitted and peeled; Salt and freshly ground black pepper; 1/4 cup thinly sliced Tokyo negi (available in the produce section of Japanese markets); 24 cilantro leaves, no stems; 2 cups microgreens or mixed baby greens; 1/2 cup dressing; 2 teaspoons white and black toasted sesame seeds for garnish

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The small, high-ceilinged dining room at Beacon has the unmistakable buzz of the restaurant of the moment.The staff is in constant motion, delivering little plates piled with skewers of grilled...

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Ingredients

1/4 cup rice vinegar
1/4 cup mirin
2 tablespoons soy sauce
1 tablespoon Thai or Vietnamese fish sauce
1 tablespoon sesame oil
2 Hass avocados, halved, pitted and peeled
Salt and freshly ground black pepper
1/4 cup thinly sliced Tokyo negi (available in the produce section of Japanese markets)
24 cilantro leaves, no stems
2 cups microgreens or mixed baby greens
1/2 cup dressing
2 teaspoons white and black toasted sesame seeds for garnish