Spicy Wasabi Microgreens Avocado Toast:
Ingredients:
- 2 oz wasabi microgreens (fresh and unwashed)
- 1 ripe avocado
- 2 slices of whole-grain bread (or your favorite bread)
- 1 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon soy sauce (or tamari for a gluten-free option)
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Sesame seeds (optional, for garnish)
Instructions:
- In a medium-sized bowl, mash the ripe avocado with a fork until smooth and creamy.
- Add the wasabi microgreens to the mashed avocado.
- Drizzle the lime juice, extra-virgin olive oil, and soy sauce over the microgreens and avocado mixture.
- Sprinkle the garlic powder, a pinch of salt, and black pepper over the top.
- Gently mix everything together until the ingredients are well combined and the wasabi microgreens are evenly distributed.
- Toast the slices of bread until they are golden and crispy.
- Spread the Spicy Wasabi Microgreens Avocado mixture generously onto each slice of toast.
- For an extra touch of visual appeal and nutty flavor, sprinkle sesame seeds on top.
- Your Spicy Wasabi Microgreens Avocado Toast is now ready to be devoured!
This quick and easy recipe combines the fiery kick of wasabi microgreens with the creamy goodness of avocado for a delectable and healthy twist on classic avocado toast. No rinsing of microgreens is necessary, as they are fresh and clean straight from the package. The fusion of flavors and textures in this toast will tantalize your taste buds and leave you craving more. Enjoy it as a zesty breakfast, a flavorful lunch, or a satisfying snack any time of the day! Let the Spicy Wasabi Microgreens Avocado Toast awaken your senses with every delicious bite!
Wasabi Microgreens Tuna Poke Bowl:
Ingredients:
- 2 cups cooked sushi rice (white or brown, according to preference)
- 1 oz wasabi microgreens (fresh and unwashed)
- 1 cup fresh sushi-grade tuna, cubed (or any fish you prefer)
- 1/2 avocado, sliced
- 1/4 cup sliced cucumber
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey (or agave syrup for a vegan option)
- 1 tablespoon toasted sesame seeds
- Optional toppings: sliced radishes, pickled ginger, nori strips
Instructions:
- In a small bowl, prepare the dressing by whisking together the soy sauce, sesame oil, rice vinegar, and honey (or agave syrup) until well combined.
- In a separate large bowl, gently toss the wasabi microgreens with half of the prepared dressing, ensuring they are evenly coated.
- In another bowl, combine the cubed sushi-grade tuna with the remaining dressing, allowing the flavors to meld.
- To assemble the poke bowl, start by placing a generous serving of cooked sushi rice at the bottom of a bowl.
- Arrange the marinated wasabi microgreens, marinated tuna, sliced avocado, and sliced cucumber on top of the rice.
- Sprinkle the toasted sesame seeds over the bowl.
- If desired, add optional toppings such as sliced radishes, pickled ginger, or nori strips for added flavor and visual appeal.
- Your Wasabi Microgreens Tuna Poke Bowl is now ready to be enjoyed!
This quick and easy recipe showcases the bold and spicy taste of wasabi microgreens in a healthy and satisfying tuna poke bowl. No need to rinse the microgreens, as they are fresh and clean straight from the package. The combination of fresh tuna, creamy avocado, and crunchy cucumber paired with the zesty wasabi microgreens and savory dressing will transport your taste buds to a culinary delight. Enjoy this delicious and nutritious poke bowl as a light lunch, a refreshing dinner, or a delightful option for any seafood lover!
Crispy Wasabi Microgreens Rice Paper Rolls:
Ingredients:
- 1 oz wasabi microgreens (fresh and unwashed)
- 8 rice paper sheets
- 1 cup cooked vermicelli rice noodles
- 1 small carrot, julienned
- 1/2 cucumber, julienned
- 1 ripe avocado, thinly sliced
- Fresh mint leaves
- Fresh cilantro leaves
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey (or agave syrup for a vegan option)
- 1/4 teaspoon toasted sesame oil
- Optional dipping sauce: soy sauce mixed with a dash of sesame oil and chili flakes
Instructions:
- In a small bowl, whisk together the soy sauce, lime juice, honey (or agave syrup), and toasted sesame oil to create the tangy dipping sauce. Set aside.
- Prepare a shallow dish or large plate with warm water.
- Dip one rice paper sheet into the warm water for about 10 seconds or until it becomes pliable.
- Carefully place the damp rice paper sheet on a clean, flat surface.
- On one end of the rice paper sheet, layer a small amount of cooked vermicelli rice noodles, followed by a handful of wasabi microgreens, julienned carrot, julienned cucumber, avocado slices, fresh mint leaves, and cilantro leaves.
- Fold the sides of the rice paper inward, then roll up the rice paper tightly to form a neat roll.
- Repeat steps 3 to 6 with the remaining rice paper sheets and filling ingredients.
- Serve the Crispy Wasabi Microgreens Rice Paper Rolls with the tangy dipping sauce.
- Enjoy these delicious, healthy, and refreshing rolls as a light meal, a snack, or a party appetizer!
No rinsing of the wasabi microgreens is necessary, as they are fresh and clean straight from the package. These Crispy Wasabi Microgreens Rice Paper Rolls are not only quick and easy to make but also bursting with flavors and textures. The peppery kick of the wasabi microgreens adds a delightful twist to the traditional rice paper rolls, making them a perfect balance of freshness and crunch. The tangy dipping sauce complements the rolls, taking them to a whole new level of deliciousness. Enjoy this nutritious and flavorful treat anytime, anywhere!
Wasabi Microgreens Avocado Salad:
Ingredients:
- 2 oz wasabi microgreens (fresh and unwashed)
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey (or agave syrup for a vegan option)
- Salt and freshly ground black pepper, to taste
- Crushed roasted peanuts or sesame seeds for garnish (optional)
Instructions:
- In a large salad bowl, combine the wasabi microgreens, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro or parsley.
- In a separate small bowl, whisk together the lime juice, extra-virgin olive oil, honey (or agave syrup), a pinch of salt, and black pepper to create the tangy dressing.
- Drizzle the dressing over the salad and gently toss until all the ingredients are well coated.
- Taste and adjust seasoning, adding more salt or lime juice if desired.
- If desired, sprinkle crushed roasted peanuts or sesame seeds on top for a delightful crunch and nutty flavor.
- Your Wasabi Microgreens Avocado Salad is now ready to be enjoyed!
This quick and easy salad recipe showcases the zesty and peppery flavor of wasabi microgreens, combined with creamy avocado and tangy dressing. No rinsing of microgreens is necessary, as they are fresh and clean straight from the package. The combination of textures and flavors in this salad will tantalize your taste buds and leave you feeling satisfied and refreshed. This salad makes a fantastic side dish or a light and healthy lunch option. Enjoy the goodness of wasabi microgreens and the creaminess of avocado in every delicious bite of this nutritious and mouthwatering salad!