Slow Food= Sustainability

Jul 12, 2009 by Keaolani Duhaylongsod | Story Popularity: 5


Here's my summer slow food recipe for this week (also posted on my Facebook!). With kudos to Sam Choy (I changed it to my own liking!).

Spicy 'Ahi & Avocado Summer Salad

1. Cube up some LOCAL 'ahi poke (about 1 lb.) and 2 small LOCAL avocadoes.
2. Mix 1/4 cup of mayonnaise, 2 tsp. hot chili sauce (Sriracha) to desired taste, 1 T. shoyu, and 1 tsp. garlic (pressed or minced). Toss this chili mayo sauce with the 'ahi and avocado. Set aside.
3. Make a salad dressing out of 6 T. ponzu flavored soy sauce and 1 tsp. sesame oil. Add sugar and black pepper to taste. Sprinkle this over a bed of lettuce leaves (or chopped/torn leaves).
4. Layer a scoop of the 'ahi/avocado mixture on top of the lettuce bed. Then top it with LOCAL garnishes of your choice: sliced LOCAL cucumbers, LOCAL tomatoes, LOCAL cabbage, LOCAL papaya, etc. I also topped it with nori (seaweed) cut into strips. He 'ono la!


Archived Comments

Comments posted prior to adopting Facebook comments.

  1. Kaimana Pine says:

    Economically and socially efficient as well! Looks so 'ono, I'll have to try this. Mahalo nui for sharing.

  2. MMMMmmmmm... this looks sooo 'ono, pictures definitely helps inspire folks to cook their own creations at home!! Mahalo for sharing!!

  3. Olin Lagon says:

    Awesome looking dish...and the papaya in the background is not to shabby looking either!

  4. Mahalo Kaimana, Kamaile, and Olin! The 'ahi was from Hawaiian waters (courtesy of Tanioka's) and the lettuce, avocadoes, and cucumbers were from my parent's garden in Pacific Palisades (Pearl City). And the papaya, too! :o)

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