Tuesday, March 25 2014, 01:25 PM MDT
East Meets West
As Aired on July 26, 2013
Recipe Courtesy of Brandon Howard
3 whole ripe avocados
2 cups ruby red grapefruit sections
1 English cucumber
2 ripe tomatoes
1 bunch chopped cilantro
1# Enoki mushrooms (Japanese Mushrooms)
3 fresh chopped basil leaves
1 cup fresh corn kernels
1 fresh lemon
1 tbs sesame oil
1 tsp fresh ginger (Minced)
1 tsp fresh garlic (Minced)
4 oz. baby kale
½ cup Citrus Soy Sauce
¼ cup Vegetable Oil
1 tbs Sesame Oil
1.) Juice one whole lemon and set aside. Peel and slice the avocados. Toss the avocado in fresh lemon juice and keep cool. Pre heat a large sauté pan and caramelize the garlic and ginger.
2.) Add the Enoki mushrooms and corn then gently toss for about 2 to 3 minutes.
3.) Dice the English cucumbers and fresh tomatoes. In a medium mixing bowl combine the cooked Enoki mushrooms/corn, cucumbers, tomatoes, cilantro, and basil.
4.) Toss with dressing and serve over the sliced avocados and garnish with baby kale.
Serve with Grilled Chicken or Blackened Salmon
(Copyright 2013 Sinclair Broadcasting Group.)