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In The Vega Kitchen: Avocado Wasabi Rocket Salad

Who loves wasabi?

Courtesy of Flickr’s Amarand Agasi


Thanks to for this recipe! As she described, it’s “freakin’ delicious.” It is simple, flavorful and perfect for Spring! We decided to call it a rocket salad because arugula (rocket) is a leafy green herb related to the radish; which makes arugula the ideal greens to pair with the bold flavours of wasabi and mustard in this recipe. For those of you with a fear of spicy foods, I urge you to still give this recipe a try. The sweetness of mango and creamy avocado/hummus dressing will offset the mild wasabi sensation - which I personally love.


  • Greens of your choice, for 4-6 people ( I used arugula, aka. rocket)
  • 1 Carrot, shredded
  • 2 TSP EFA Antioxidant Oil Blend
  • 3/4 CUP Celery, chopped
  • 1 Mango, chopped
  • 1/3 CUP Toasted Slivered Almonds
  • 1 Recipe Wasabi Chickpeas, below
  • 1 Recipe Avocado Wasabi dressing, below
  • Fresh Cracked Black Pepper


Wasabi-Tamari Chickpeas



Avocado Wasabi Dressing

  • 1 Ripe Avocado, diced
  • 2 TSP White Wine Vinegar
  • 3 TBS Hummus, plain or garlic
  • 1 TSP Stoneground Mustard
  • 1/2 TSP Salt
  • 2 TSP Wasabi Powder
  • 1/3 Cup EFA Antioxidant Oil Blend




  1. Whisk dressing ingredients together, except for EFA oil, until smooth. Slowly add EFA oil until emulsified and smooth, refrigerate.
  2. Toast almonds, set aside.
  3. Mix wasabi-tamari chickpeas and set aside.
  4. In large bowl, add your salad ingredients and wasabi-tamari chickpeas (leave some almonds and chickpeas for garnish). Toss with dressing to lightly coat.
  5. Dish salad, garnish and crack fresh black pepper over the top. Serve immediately!

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Tags: EFA, InTheVegaKitchen, Recipe, Vega, Vegan, Vegetarian, Wasabi


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Comment by Vega Krystal on March 29, 2011 at 12:41pm
Nice, Charlene! Glad you enjoyed it :)
Comment by Charlene Waldner on March 26, 2011 at 7:28pm
Awesome salad! I made it rocks!
Comment by Jill on March 25, 2011 at 12:52pm

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