Asian Avocado Salad
with Salmon Caviar
|Saturated Fat Acids||3.2 g|
|Sugar added||2 g|
|Bread exchange unit||0.5|
Peel the ginger and finely grate. Place ginger in a clean kitchen towel, firmly squeeze and collect the juice in a small bowl. Or squeeze in a garlic press and reserve juice.
Squeeze juice from lemon. Whisk together lemon juice, agave syrup, orange juice, vinegar and oil in a bowl to make vinaigrette. Season with salt and pepper. Carefully stir in caviar.
Halve avocado, peel, pit and cut lengthwise into thin slices. Place avocado on a plate and season with salt and pepper.
Immediately drizzle avocado with the vinaigrette to keep from browning. Sprinkle with shiso sprouts and serve.