VeganYumYum: the sequel

OK well I don't have a fireplace lit or a chickflick on TV, but I am snowed in with a delicious salad in hand! The Avocado Wasabi Salad was a great success. It was a bit time-consuming to prepare, so I wouldn't recommend it as a quick last-minute weekday dinner solution. But if you're having company over, or have the time and motivation to prepare something delicious, this salad is the way to go.

Aside from the wonderful flavor (how can you go wrong with ANYTHING containing avocado?), this salad also has an amazing texture. The crunchiness of the toasted almonds and broccoli combined with the softness of the wasabi-tamari chickpeas creates a little party in your mouth. My only recommendation would be using a RIPE avocado as the recipe suggests. In my eagerness, I used a completely unripe avocado, so the texture of the dressing is a little chunky (even though I pureed it in a food processor). I think it would be nice if it were a little smoother. Oh, and I added two cloves of garlic to the dressing, which made it even yummier. (Also, it's extremely filling - I could barely finish two small bowls!)

Enjoy!

PS: the recipe yields about 2-3 times the amount of dressing you need for a large party bowl of salad to be thoroughly coated. Set aside the extra for another time.

PPS: I'd suggest eating this salad right after mixing. I think it would be way too soggy and lose its magic if it sat already-mixed in the fridge overnight.