This awesome Asian avocado recipe is the best, fast Korean avocado recipe I've ever eaten! It starts with a simple soy marinade and ends as a tasty mayak avocado salad or rice topper.


- Soy Sauce - Maple Syrup - White or Rice Vinegar - Garlic - Ginger - Green Onions - Sweet White Onion - Sesame Seeds

Add the half cup soy sauce, garlic and ginger to a mixing bowl.

Next, add green onions, sweet onions, maple syrup, chilis, sesame seeds and vinegar to a medium bowl. Stir until syrup is well blended in then add water and stir again.

Add chopped avocados (and cucumbers and cherry tomatoes if using).

Stir gently so you don't break up or mash the avocado. Cover with a lid or plastic wrap and refrigerate for 20-30 minutes before serving.

Serve over rice, spoon over grilled fish, scoop it onto toast, on top of salad or enjoy it on it's own as a side dish.

Swipe up for full recipe!