Spicy Marinated Avocado

This spicy, buttery condiment is a gorgeous addition to a poke bowl, warm rice or served with plain tortilla chips for a super flavourful snack.

This spicy salsa-esque blend of creamy avocados, salty tamari, toasted sesame oil, crunchy cucumbers, acidic lemon juice, sweet maple syrup and spicy Shichimi Togarashi spice, tiks all the boxes in the flavour category. The pungent addition of garlic, ginger and onions takes this salad over the top and packs it with tons of depth and umami. I served this tasty salad over warm, seasoned rice with a rainbow of fresh vegetables, coriander and green onions to make a vegan poke bowl that was swoon-worthy and oh so satisfying.

What is Shichimi Togarashi?

Shichi-mi tōgarashi is a Japanese spice blend consisting of toasted white and black sesame seeds, toasted nori seaweed, dried citrus peels, poppy seeds, Japanese red chilli flakes (where it’s name comes from) and sometimes wasabi powder. This fiery blend of spices from Edo, Japan adds bold flavours and umami to dishes. It is a great option for fish, vegetables, meats and seafood. If you are looking for a delicious choice of Shichimi Togarashi, click here.

Step 1

Prep your ingredients.

1/2 cup tamari sauce or light soy sauce

1/2 cup cold water

4 tablespoons lemon juice, about one lemon. Choose a soft, bright yellow lemon for maximum juiciness.

1 tablespoon fresh ginger, grated. Use a microplane or grater to get the ginger into a paste.

1 tablespoon garlic, minced (about 3-4 cloves)

1 tablespoon Shichimi Togarashi spice mix. Click here for one of my faves.

1 tablespoon Mirin, Japanese cooking wine. Click here for more info.

1 1/2 tablespoons toasted sesame oil. Toasted sesame oil is a must-have for most asian marinades. The deep colour and strong nutty flavour is a key to making this dish extra delicious. Click here for more info.

2 tablespoons maple syrup. You can use any dark sweetener you would like. Brown sugar, coconut sugar, agave syrup or honey are all good options.

1/2 small onion, finely chopped. You can substitute the onion for 3-4 green onions if you want a milder onion flavour.

1 cup cucumbers, medium dice (about 1 medium English cucumber). No need to core the cucumber unless the seeds are very wet and big.

4 large avocados, firm (just ripe), medium size dice. Choose avocados that are still firm to the tough. They should only have slight give when gently squeezed.

1 tablespoon sesame seeds, toasted. You can click here to buy toasted sesame seeds, or toast them yourself in a dry pan until light golden.

Step 2

In a large mixing bowl, combine the tamari, water, mirin, sesame oil, ginger, garlic, maple syrup and Shichimi Togarashi.

Step 3

Squeeze the lemon into the marinade without the seeds.

Step 4

Mix the ingredients together until well combined.

Step 5

Cut the avocados. I cut them in half & remove the seed. Cut the halves into halves again so you have quarters. Peel the quartered avocado, this should be really easily done if the avocado is the right ripeness.

Cut the quarters down the middle lengthwise, and cube them into a medium size dice.

Step 6

Dump the avocado, diced cucumber and diced onions in the sauce.

Step 7

Using a rubber spatula, very gently fold the ingredients together until just combined. If you over-mix, the avocado could break apart and turn the whole thing brown.

Step 8

Pour the mix into an airtight container with a tight fitting lid.

Press a piece of cling-film directly to the surface of the avocados to prevent them from oxidizing.

Cover with the lid and store in the fridge for 2 hours, up to 2 days before enjoying.

Serve!

Serve the avocados on top of warm or cold rice, as a part of a colourful poke bowl, or serve this as a twisted take on chunky guacamole with crispy tortilla chips.

Whatever you choose, this spicy marinated avocado salad will have your eyes rolling back and your mouth watering for more.