While thinking about what to make for dinner, do you ever open up your cupboard, stare at your spice rack, and suddenly feel like you don’t know where to start? I feel that way too sometimes, even though I run a spice shop. It’s hard to get those creative juices flowing when your stomach is already growling.
When that happens to me, I start simple. 1 + 1 kind of simple. Choose a spice or blend, and match it with just one meat or veggie or carb.
Japanese Seven Spice + Avocados. Curry Powder + Chicken. Turmeric Powder + Eggs. Spicy Korean Chili Seasoning + Ramen.
With your basic pairing done, you build from there. Add a few veggies that you have in the fridge. Include rice, noodles, or your choice of a healthy grain. Maybe an Asian sauce. Make it as easy or elaborate as you like. Just start simple, and build. That’s the key to healthy eating, and it’s the most important tip I share with students in all my cooking classes.
Japanese Seven Spice + Avocados. Curry Powder + Chicken. Turmeric Powder + Eggs. Spicy Korean Chili Seasoning + Ramen.
With your basic pairing done, you build from there. Add a few veggies that you have in the fridge. Include rice, noodles, or your choice of a healthy grain. Maybe an Asian sauce. Make it as easy or elaborate as you like. Just start simple, and build. That’s the key to healthy eating, and it’s the most important tip I share with students in all my cooking classes.
When I stare at a jar of our Spicy Japanese Seven Spice, I always think avocado. The creamy, vitamin-packed, antioxidant rich fruit pairs so deliciously well with the nutty, citrusy flavor of Shichimi Togarashi.
If I’m up for just a snack, I slice the avocado open, add a splash of soy sauce, a sprinkle of the Japanese seasoning, and then spoon it out like ice cream. If I’m feeling a little more adventurous, I make vegetarian sushi with the pair.
But when I’m rushing for dinner, I use the combination as my starting point for Miso Avocado Egg Salad.
With hard boiled eggs prepped ahead of time, this Miso Avocado Egg Salad is easy to whip up and top on a slice of bread for a quick meal.
Just combine the avocado and egg, with red or yellow miso paste – the miso gives the salad a rich umami flavor and a boost of healthy nutrients. If you have tahini or Asian sesame paste on hand, add in a couple of teaspoons. Then a few generous squeezes of lemon juice, a pinch of sea salt, and a dash of Japanese Seven Spice.
For a chunkier version of the recipe, set aside bigger pieces of eggs and avocado while mashing and mixing the salad. Then simply add in the pieces last to give the salad a nice texture and more of a bite.
Serve the Miso Avocado Egg Salad on whole grain toast with some peppery arugula or spring greens. Or skip the carbs, and enjoy the salad in a lettuce wrap.
Miso Avocado Egg Salad
by Season with Spice
Serves 3-4
Ingredients:
1 tbsp red or yellow miso paste
2 tsp tahini or Asian sesame paste (optional)
2 tablespoons fresh lemon juice (or lime juice)
2 avocados
5 hard boiled eggs – roughly chopped
A pinch of sea salt (optional)
1 scallion – finely chopped
1/2 tsp of Season with Spice’s Spicy Japanese Seven Spice
Method:
1. In a large mixing bowl, combine miso and tahini (or Asian sesame paste). Squeeze in lemon juice or lime juice. Mix well.
2. Add in the avocado, and mash well (leave it slightly chunky if desired). Then add in the eggs, and stir to combine. Lightly season with salt (optional). Add in chopped scallion, and season with Spicy Japanese Seven Spice. Gently stir to combine.
3. Enjoy the salad on its own or in a lettuce wrap. Or serve over toasted whole grain bread with a layer of arugula or spring greens.
by Season with Spice
Serves 3-4
Ingredients:
1 tbsp red or yellow miso paste
2 tsp tahini or Asian sesame paste (optional)
2 tablespoons fresh lemon juice (or lime juice)
2 avocados
5 hard boiled eggs – roughly chopped
A pinch of sea salt (optional)
1 scallion – finely chopped
1/2 tsp of Season with Spice’s Spicy Japanese Seven Spice
Method:
1. In a large mixing bowl, combine miso and tahini (or Asian sesame paste). Squeeze in lemon juice or lime juice. Mix well.
2. Add in the avocado, and mash well (leave it slightly chunky if desired). Then add in the eggs, and stir to combine. Lightly season with salt (optional). Add in chopped scallion, and season with Spicy Japanese Seven Spice. Gently stir to combine.
3. Enjoy the salad on its own or in a lettuce wrap. Or serve over toasted whole grain bread with a layer of arugula or spring greens.
