Here is a very different and simple way of enjoying avocados. Use low-sodium soy sauce if desired, but full-flavored is best.

JOSIE

Recipe Summary

prep:
10 mins
additional:
5 mins
total:
15 mins
Servings:
2
Yield:
2 Servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together garlic, ginger, and soy sauce; set aside for five minutes to allow the flavors to blend. Cut the avocado in half, and discard the pit; divide the sauce between the avocado halves. Eat with a spoon!

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Nutrition Facts

164 calories; protein 2.2g 5% DV; carbohydrates 9.1g 3% DV; fat 14.7g 23% DV; cholesterol 0mg; sodium 156.6mg 6% DV. Full Nutrition
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Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2006
I'm not a huge avocado lover so I mashed up half an avocado added the full amount of sauce (I did use low sodium but added a pinch of salt to compensate) copied Tunisianswife & hit it w/ a bit of lime zest & ate it w/ cold boiled chicken in a lettuce wrap. I loved the flavor of the ginger w/ the avocado. It was a very nice lunch...thanks Josie! Read More
(37)

Most helpful critical review

Rating: 3 stars
09/18/2011
This was ok. I can see where some may really enjoy the way the asian flavors compliment the buttery avocado. It was different and good but not having too much experience with fresh ginger I found it to be a little overwhelming. The salt in the soy was strong too...I added a little olive oil to cut the flavor down. Will probably make again for a change from the norm...but not my fave. Read More
(6)
95 Ratings
  • 5 star values: 67
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
06/15/2006
I'm not a huge avocado lover so I mashed up half an avocado added the full amount of sauce (I did use low sodium but added a pinch of salt to compensate) copied Tunisianswife & hit it w/ a bit of lime zest & ate it w/ cold boiled chicken in a lettuce wrap. I loved the flavor of the ginger w/ the avocado. It was a very nice lunch...thanks Josie! Read More
(37)
Rating: 5 stars
05/07/2006
A fast simple way to enjoy an avocado with little preparation and only a few ingredients. It is a definite keeper. I used the low sodium soy sauce and loved it. Thanks Josie! Read More
(29)
Rating: 4 stars
08/21/2008
Very good as is even better with a 1/2 teaspoon of sesame oil. Thanks for the recipe! Read More
(23)
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Rating: 5 stars
05/19/2011
I did this just a little different. I scooped out all of the inside that I could sort of like a twice baked potato. Then I mixed the garlic ginger soy sauce and the avocado together and placed it back into the avocado skin. We enjoyed it and so simple to make. Read More
(22)
Rating: 5 stars
08/09/2006
I Liked this best when mashed together like guacamole; served on a bed of spinach and tomatoes it was delicious! Low sodium soy sauce worked perfectly in this unusual dish. Read More
(14)
Rating: 5 stars
06/14/2011
This is excellent. I probably doubled the amount of ginger. If you let the ginger & soy sauce sit together a bit the flavors really pop. Read More
(12)
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Rating: 4 stars
08/30/2011
This is delicious as is but I always add sesame oil - it really makes the flavor pop! Read More
(8)
Rating: 5 stars
06/08/2006
any avocado lover would love this recipe! Such a wonderful lunch. I only had low sodium soy and added just a touch of lime zest on top. Absolutely delish! So nutritious too; full of fiber and the good 'fat'. Read More
(6)
Rating: 5 stars
03/04/2007
The trick is to let the sauce sit so that it can absorb the flavors. DH loved this. In fact he asked me to make the same sauce for some raw tofu today. It;s very versatile. I used Kikkoman soy sauce. Read More
(6)
Rating: 3 stars
09/18/2011
This was ok. I can see where some may really enjoy the way the asian flavors compliment the buttery avocado. It was different and good but not having too much experience with fresh ginger I found it to be a little overwhelming. The salt in the soy was strong too...I added a little olive oil to cut the flavor down. Will probably make again for a change from the norm...but not my fave. Read More
(6)
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