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Avocado Sashimi from Michelle Tam of Nom Nom Paleo
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Show of hands…who else can’t wait to get their hands on Nom Nom Paleo: Let’s Go!, the new cookbook from Michelle Tam of Nom Nom Paleo? Our friend Michelle is a master of crafting delicious recipes using CA Grown fruits, veggies and nuts. Bonus- all of her delicious dishes happen to be Paleo-friendly. That includes this awesome avocado sashimi!
Jump to RecipeFrom Michelle: I’m so proud and lucky to be a native Californian because amazing produce is available at my local grocery store year-round. I didn’t even realize until recently that California grows more than a third of the country’s vegetables and two-thirds of the country’s fruits and nuts! There’s no excuse to not make a quick and healthy meal with the bounty available at my fingertips! My new cookbook, Nom Nom Paleo: Let’s Go! is designed to help you do just that – with simple, healthy recipes that I hope you’ll love.
We’re excited to share Michelle’s recipe for Avocado Sashimi – but first, we couldn’t resist sharing a few of our favorite recipes from Nom Nom Paleo!
California Hand Rolls
If you love sushi, but find the whole rolling process a bit daunting, you need to try making California Hand Rolls. Michelle says this recipe is so easy, that even the kids can help. Bonus- this recipe also happens to be gluten-free, Whole30, Keto AND Paleo!
Spicy Pork and Asparagus Stir-Fry
Craving an Asian-inspired stir-fry? Michelle touts this delicious one pan meal as “cheap, fast and easy”. Skip the takeout and make Spicy Pork and Asparagus Stir-Fry instead.
Baked Buffalo Cauliflower
Looking for a healthy nibble for Game Day or happy hour at home? Michelle’s Baked Buffalo Cauliflower fits the bill. Serve with celery sticks, carrots and your favorite creamy dressing. Nom Nom!
Hungry yet? Good thing Michelle’s Avocado Sashimi comes together in just minutes! Here’s the recipe.
Avocado Sashimi
Ingredients
- 2 large Hass avocados
- 2 tablespoons coconut aminos
- 2 teaspoons paleo-friendly furikake
- ¼ teaspoon shichimi togarashi Japanese seven-spice blend
- 1 teaspoon flake sea salt
- 2 scallions thinly sliced
Instructions
- Cut the avocados in half lengthwise.
- Remove the pits and carefully peel off the skin.
- Thinly slice the avocado halves and gently fan ‘em out on a plate. (Don’t be a slob. Make it look pretty!)
- Drizzle the coconut aminos on top.
- Sprinkle on the furikake, shichimi and flake sea salt.
- Adorn with scallions and serve.
Notes
Nutrition
All of Michelle’s recipes are Paleo-friendly. If you’ve got questions about what exactly that means, here are a few answers, shamelessly stolen from www.nomnompaleo.com. Find more in-depth answers about the Paleo diet here.
Paleo is an ancestral approach that prioritizes eating real, whole, nutrient-dense foods. At its core, Paleo is about trying to eat real, naturally occurring ingredients that are healthful rather than harmful.
I know that a lot of people still call this the “caveman diet,” but Paleo isn’t about slavishly and mindlessly replicating the actual diets of Paleolithic humans. Okay, a few Paleo die-hards may approach their diets this way, but that’s not the way I eat at all. In fact, there isn’t just one definitive, monolithic, one-size-fits-all “Paleo diet.” Some Paleo eaters choose to go super-low-carb, while others of us (me included!) are happy to munch on a baked potato or a bowl of white rice every now and then. There are Paleo eaters who can’t imagine life without dairy, and more orthodox folks who refuse to touch even a pat of butter with a ten-foot pole. The Paleo tent is big enough to fit a host of different approaches
Vegetables, grass-fed and pastured meat and eggs, wild-caught seafood, healthy fats, fermented foods, fruit, nuts, seeds, and spices.