![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_2982.jpg\" "\\"IMG_2982\\"")
<\/a><\/p>\nCold Avocado Wasabi Angel Hair Pasta<\/strong> I personally think avocado taste the best with soy sauce. But then I like soy sauce with anything (lol). Here is a cold angel hair pasta dish made with wasabi avocado sauce. It was served with shredded poached chicken, sliced red onion, and shiso (Japanese basil). This is a tasty, light, healthy meal! Poaching has been my recent favorite way to prepare chicken. <\/p>\n Wasabi avocado sauce: avocado, lemon juice, soy sauce, wasabi paste, sugar, canola oil<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u30a2\u30dc\u30ab\u30c9\u3068\u308f\u3055\u3073\u3067\u51b7\u305f\u3044\u30a8\u30f3\u30b8\u30a7\u30eb\u30d8\u30a2\u30fc\u30d1\u30b9\u30bf<\/strong> \u30a2\u30dc\u30ab\u30c9\u3063\u3066\u306a\u3093\u3060\u30ab\u30f3\u30c0\u8a00\u3063\u3066\u308f\u3055\u3073\u91a4\u6cb9\u3067\u98df\u3079\u308b\u306e\u304c\u4e00\u756a\u597d\u304d\u3060\u3063\u305f\u308a\u3059\u308b\u3002<\/p>\n \u3067\u3001\u305d\u3093\u306a\u30a2\u30dc\u30ab\u30c9\u3092\u30d1\u30b9\u30bf\u306b\u3042\u308f\u305b\u305f\u306e\u304c\u30b3\u30ec\u3002<\/p>\n \u4eca\u56de\u306f\u30a8\u30f3\u30b8\u30a7\u30eb\u30d8\u30a2\u30fc\uff08\u6975\u7d30\uff09\u30d1\u30b9\u30bf\u3092\u8339\u3067\u3066\u51b7\u3084\u3057\u305f\u3082\u306e\u3092\u4f7f\u3063\u3066\u307f\u305f\u3002<\/p>\n \u7f8e\u5473\u3057\u3044\uff5e\uff01 \u30a2\u30dc\u30ab\u30c9\u3092\u3064\u3076\u3057\u3066\u8efd\u304f\u30ec\u30e2\u30f3\u6c41\u3092\u304b\u3051\u3066\u5909\u8272\u3092\u9632\u3044\u3060\u3089\u3001\u91a4\u6cb9\u3001\u308f\u3055\u3073\u3001\u7802\u7cd6\u3001\u30b5\u30e9\u30c0\u6cb9\u3092\u52a0\u3048\u3066\u3001\u3053\u308c\u3092\u8339\u3067\u3066\u51b7\u305f\u304f\u3057\u305f\u30a8\u30f3\u30b8\u30a7\u30eb\u30d8\u30a2\u30fc\u30d1\u30b9\u30bf\u306b\u304b\u3089\u3081\u308b\u3002\u5869\u3053\u3057\u3087\u3046\u3002 \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Cold Avocado Wasabi Angel Hair Pasta Dinner, July 26, 2010 I personally think avocado taste the best with soy sauce. But then I like soy sauce with anything (lol). Here is a cold angel hair pasta dish made with wasabi avocado sauce. It was served with shredded poached chicken, sliced red onion, and shiso (Japanese […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-14360","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14360"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14360\/revisions"}],"predecessor-version":[{"id":14372,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14360\/revisions\/14372"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDinner, July 26, 2010<\/em><\/p>\n
\n\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff12\uff16\u65e5<\/em><\/p>\n
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\n\u597d\u307f\u3067\u3055\u3089\u306b\u91a4\u6cb9\u3092\u304b\u3051\u3066\u3082\u3088\u3044\u3002<\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n