Photo by Alivia Duran
We’ve all been there: mid-afternoon at the office and you’re hitting your post-lunch blood sugar low. Rather than turning to sugary energy drinks or unhealthy snacks, why not opt for something better?
At the Plated office, our afternoon snack of choice is a simple avocado salad made with soy sauce, sesame and the more-popular-than-ever Sriracha sauce. The real vs. faux-racha controversy applies to our office too—some of us prefer the rooster sauce while others appreciate the subtly vinegar-based Lee Kum Kee chili sauce.
Regardless, we’ve fallen in love all over again with avocados thanks to this dish, not only for its health benefits (monounsaturated fats for heart health and potassium for healthy muscle function), but also because it’s just so good.
Sesame-Sriracha Avocado ‘Bowl’
- 1 ripe Hass avocado, pit removed
- 1 tbsp. low-sodium soy sauce
- 1-2 tbsp. toasted sesame seeds
- 2 tsp. Sriracha chili sauce
Using a small spoon, scoop out bite-sized sections of both avocado halves and place into a serving bowl. Add soy sauce, toss and set aside for 5-10 minutes to marinate. Add sesame seeds and Sriracha before serving.
*This salad can be enjoyed with cold avocados for a refreshing summer salad or at room temperature, depending on your preference. While this easy recipe calls for Hass avocados, feel free to use other varieties.
– Jared Levan