Japanese green avocado salad recipe

Adam Liaw
Japanese green avocado salad.
Japanese green avocado salad. Photo: William Meppem

This salad is simple but big on texture. Crisp lettuce, crunchy snowpeas, silky cucumber and creamy avocado are a fantastic combination, perfectly complemented by the light sesame dressing.


handful of snowpeas, dethreaded

​1 lebanese cucumber

1 head butter lettuce, washed

1 avocado, peeled, stone removed and sliced into wedges

1 tbsp finely chopped chives

light sesame dressing

¾ tsp castor sugar

good pinch of salt

2 tsp sesame oil

2 tsp grapeseed, sunflower or canola oil

2 tsp rice vinegar

1 tsp fish sauce or soy sauce


1. Bring a small saucepan of water to a boil and blanch the snowpeas for just 45 seconds, refreshing them in cold water. Peel the cucumber and slice into very thin rounds, preferably using a mandoline.

2. For the dressing, whisk all the ingredients together in a small bowl. Combine all the green ingredients in a large bowl, pour the dressing over the top and gently toss with your hands to coat them. Transfer to a serving dish.

Serve with Adam Liaw's black pepper teriyaki chicken wings.