- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In small saucepan, combine vinegar, 1 tbsp water, sugar and salt; bring to boil. Remove from heat; add shallot, stir and let stand for 10 minutes.
Meanwhile, in skillet, combine sesame oil and tempura. Cook over medium heat, stirring, until tempura is golden brown, 2 to 3 minutes. Transfer to paper towel-lined plate and season with salt and pepper; set aside.
Cut avocados into thin slices about 1/8-inch thick. Arrange avocados on serving plate. Drizzle with half of the Miso Vinaigrette. Garnish with egg, reserved tempura, cilantro and drained marinated shallot. Serve with remaining vinaigrette.
Nutritional facts PER SERVING
- Iron 1.1 mg
- Fibre 7 g
- Sodium 250 mg
- Sugars 2 g
- Protein 5 g
- Calories 505
- Total fat 46 g
- Cholesterol 85 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
