Mayak Avocado
User Reviews
5
Mayak Avocado
Description
Mayak Avocado combines ripe yet firm avocado cubes with crisp, fresh vegetables including sliced onions, cherry tomatoes, and green onions or optional cilantro. The salad is dressed with a homemade sauce blending low-sodium soy sauce, water to dissolve sugar, lime juice, minced garlic, and Thai chilies, gently mingling sweet, salty, tangy, and mildly spicy notes.
The soy-based sauce evenly coats the ingredients, giving the salad a glossy, flavorful finish. The avocado’s creamy texture pairs well with the freshness of the vegetables, while the chili provides a moderate heat that can be adjusted by removing seeds and veins.
This dish can be enjoyed as a side or light main, particularly alongside rice or tossed into a lettuce salad for additional texture. It keeps for three to four days in the refrigerator, though the saltiness intensifies, so diluting leftover sauce with water is recommended to temper the flavor for stored portions.
Ingredients
- 4 avocado ripe but still firm, de-seeded and cut into ¾ inch chunks
- 1 onion peeled and sliced. Shallots work too but do not use onion powder!
- 8 cherry tomato Cut into quarters. You can substitute with regular tomatoes but they won't be as sweet. If you want crunch but not sweetness, use Japanese or Persian cucumbers
- 1 prig green onions sliced. Substitute or supplement with cilantro
For the sauce
- ½ Cup soy sauce Do not use Guk-ganjang which is a soy sauce just for soup! Use low-sodium if you want to keep the avocado in the sauce for a few days, light
- ½ Cup water This is to dissolve the sugar below, hot
- 2-3 Tablespoons white sugar You can also use maesil syrup or tangerine cheong as a substitute.
- 2-3 Tablespoons lime juice Substitute: apple cider vinegar, white wine vinegar or white vinegar (I'll tell you a secret- I once completely forgot the vinegar and nobody could tell!, or rice vinegar
- 5 cloves garlic peeled and minced. Do not use garlic powder!
- 2 Thai chili de-seeded and with the veins removed if you can't take spice (do NOT touch your eyes after handling the chilies!) You can also use larger chilies which are less spicy. Either red or green work, small
- 1 Tablespoon white sesame seeds Lightly toasted
Instructions
Making the sauce
- Stir the sugar in the water till it's all dissolved then pour in the rest of the sauce ingredients and mix well. Note: use an airtight container, seal well and you can just shake up the sauce (vigorously)instead of mixing by hand.
Making the Mayak Avocado
- Gently scoop in the avocado cubes, tomatoes, onions and scallions/ cilantro. Mix such that everything is well-covered with the sauce.
- Enjoy with rice, or stirred into a fresh lettuce salad!
Notes
- The salad keeps 3-4 days refrigerated, though it becomes saltier over time.
- Dilute leftover sauce with water to reduce saltiness if storing the salad for later use.
- Use low-sodium soy sauce if preparing in advance to control salinity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 1644mg | 69% |
| Potassium | 1256mg | 27% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 64mg | 71% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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