- 1/2 an onion, thin sliced
- 1 cup water
- 1 cup rice vinegar (or any kind except balsamic)
- 1 cup granulated sugar
- 1 TBS salt
- 3/4 cup all purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup ice water
- 1 avocado, peeled, pitted, and cut into about 12 wedges
- Oil for frying such as avocado oil or canola oil
- 2 limes- juiced
- 2 TBS soy sauce
- 2 TBS mayonaisse
- 1 head lettuce, washed, dried, and torn
- 1 mango, sliced into wedges
- 1 fresh chile, thin sliced
- 1- Make pickled onions for the salad- put the onion slices in a glass or stainless steel bowl and set aside. In a small pot, combine the water, vinegar, sugar, and salt and bring them to a boil. As soon as the mixture boils, pour it over the onions in the bowl and cover the bowl with plastic wrap. Let this sit while you make your salad, or you can store in the fridge for up to 1 month.
- 2- For the Tempura Avocado- Make a tempura batter in a large bowl by mixing together the flour, cornstarch, baking powder, and salt then whisk in the cold water quickly and until just barely combined. Leaving big lumps is good for tempura! You don’t want to overmix or the avocados won’t be crispy. Season your avocado wedges with salt and put them in the tempura batter. Heat at least 3 inches oil to 375 degrees. Take the avocado wedges out of the batter, one at a time, letting excess batter drip off, and put them in the oil. Fry about 3 minutes until golden. Remove with a slotted spoon to a plate lined with paper towels.
- 3- For the salad- Keep it simple so the avocado is the star. Make a dressing of lime juice, soy sauce, and mayonaisse. In a salad bowl gently mix the lettuce, mango, chile, and pickled onions (removed from the liquid) with some of the soy-mayo dressing. Top the salad with the tempura avocado.
- Serve with steamed rice.
- Not included in Large Box- vinegar, sugar, salt, flour, cornstarch, baking powder, mayonaisse, soy sauce, frying oil