Spinach-Cucumber-Avocado Salad with Wasabi Dressing


My old way of eating has left me morbidly obese. My new lifestyle and my new way of cooking and eating will make me perhaps not the biggest loser, but I am determined to lose the extra weight, and I intend to have fun while doing so.

15 pounds down so far. High Five to me!

I juice twice a day and have small, healthy meals for lunch and dinner. My love for food and eating comes in handy now. I don’t mind trying new recipes, I actually enjoy it and I thought I might share some of my new found treasures with you, the handful of readers I have -so far. (I am so happy you found me.)

Today I served:

Spinach-Cucumber-Avocado Salas with Wasabi Dressing

2 Cucumbers
1 ripe Avocado
1 Tsp Sesame Seeds
4 hands full of young, fresh spinach leaves


Juice 1/2 of a lime
2 TBS Soya Sauce (gluten-free in my case)
1-2 tbs Sesame oil  (careful, a little bit goes a long way)
1 TBS Rice vinegar or white Balsamic
1 TBS healthy Oil (Walnut/Extra Virgin Olive Oil)
1/2 tsp fresh Wasabi

…and most importantly

1 TBS of Common Sense (Please taste and spice to YOUR taste.)

Wash spinach and cut the big leaves down a bit. Cut Avocado in half, remove the pit and dice -the Avocado meat not the pit. Wash the cucumbers and remove peel (optional) cut in half, remove seeds with a spoon, and cut the rest into strips or use a spiralizer.

Mix all the dry salad ingredients in a bowl.

Combine all the ingredients for the dressing and pour over the salad and mix thoroughly. Sprinkle with the sesame seeds and serve right away

It’s fantastic with lean grilled meat, chicken or fish.

Related image


Tips and Tricks:

  • Fresh Wasabi is hard to find and loses its taste and spiciness quickly in air -same goes for Wasabi powder. So add the Wasabi to the dressing right before you serve the salad!
  • Wasabi paste is hard to work with in dressings if you use it mix it with a little bit of oil at first. For this salad dressing, I would go with either fresh Wasabi or Wasabi powder. Today I used the powder.
  • Please make sure you use dark sesame oil, made out of roasted sesame seeds. If you don’t have it, use sesame seeds and roast them in the oven to achieve the same taste.
  • Rice Vinegar can be substituted with white Balsamic Vinegar.
  • An Avocado is ripe when it gives in with light pressure, but no dents remain.
  • If you make the salad ahead, don’t cut the spinach, as a matter of fact, never cut the spinach if you don’t eat it right away.Image result for bon appetit

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