Asparagus and Avocado Salad

From Hetty Lui McKinnon

Note from the author:

This salad can be dressed up, by tossing it through soba or rice noodles, on top of rice with a fried egg. I might add some cold silken tofu, or panfried tofu for protein. One avocado is fine, but add two if you’d like it creamier.

You can also substitute snow peas, sugar snap peas, fennel, or broccoli for some, or all, of the asparagus.

1 garlic clove, grated or equivalent amount of green garlic
1-inch piece ginger, grated
1 tablespoon soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 bunch asparagus, woody ends trimmed, thinly sliced
1 to 2 ripe avocados, peeled, seeded, flesh diced
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
sea salt and white pepper

In a large bowl, add the garlic, ginger, soy sauce or tamari, sesame oil, and rice vinegar and whisk to combine. Add the asparagus and avocado and toss to coat in the dressing. Add the scallions, sesame seeds and season with salt and pepper.