Torched avocado, Napa cabbage, julienned bell peppers, orange segments, sesame dressing

[u/gr3mlnn]

[u/AutoModerator]

Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our submission guidelines and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude.

Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then drop us a modmail.

Join us on Discord!

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

[u/pineappledumdum]

Torching those avocados just kinda gives it a…well, an old avocado feel, and I don’t think avocados really do the Maillard thing, what are your thoughts on that?

[u/jeetkunedont]

I just got a telex from margaret fulton in 1979 saying that she'd like her salad back please.

[u/Gayf → u/jeetkunedont]

🫢😭💀

[u/its_dolemite_baby → u/jeetkunedont]

r/rareinsults

[u/Head-Confidence-79]

What does the torch add to the dish? It makes your avacados look bad/oxidized.

[u/lesllle]

I feel like this is the salad your presented at a corporate event where you don’t want to actually be there and now your mouth is full of mush so you are trying to swish it out with water, but the catering staff aren’t refilling the water fast enough and you are also trying to care about Mark’s projections for the next quarter.

Volcano shaping is odd. Needs more texture. Seems like a lot of extra steps without an impactful finish.

[u/Bozhark → u/lesllle]

That’s a “wedge” salad that’s half an iceberg and some simple dressing 

[u/k2718]

Odd to torch the avocado and not the peppers…nice colorful plate though.

What is in the sesame dressing? I would think the sesame fat would overwhelm the delicate avocado flavor.

Rice wine or lemon juice vinaigrette would really make that all pop. Maybe a bit of Dijon mustard.

[u/Charm534 → u/k2718]

I'm putting in a vote to stay with the sesame dressing.

[u/gr3mlnn → u/k2718]

The dressing is made with sesame oil, sriracha, and yuzu

[u/fddfgs]

Well it's colourful, I'll give you that

I don't see how these flavours/textures work together and like someone else says this looks incredibly dated. I'd start again from the ground up and put more focus on flavours and textures that complement each other.

[u/gr3mlnn → u/fddfgs]

It’s definitely an interesting salad I’ve made in my kitchen !😂 a lot more components I didn’t list because it’s true the flavors just seem…odd?? It’s quite refreshing though surprisingly but I’m always looking to better my plating skills as a beginner cook, thank you !

[u/edrftygth]

Good knife work, definitely feels dated and needs more intentionality. Also, your Microgreens are so wilted - just don’t serve them.

[u/ScallionJealous]

Are you in a tropical climate? This would be nice at a beachfront restaurant on a hot day.

[u/gr3mlnn → u/ScallionJealous]

I live in California, everyday is a nice day to eat out 😂

[u/ScallionJealous → u/gr3mlnn]

Unless it’s fire season!

[u/Shadow-Vision → u/gr3mlnn]

Whoever downvoted you is a hater

[u/bnbtwjdfootsyk]

I'd be happy to receive this with the exception of the torched avocado. Brulee the oranges, roast the peppers, or even the napa, but no need to color the avocado. IMO it gives a weird flavor and ruins the vibrant color of the avocado. I'd recommend some black sesame seeds instead. 

Maybe a giant cup of ranch on the side too /s

[u/danny_mangos]

What the hell is going on here

[u/danny_mangos → u/danny_mangos]

I mean, it's definitely on a plate I guess

[u/MuteTalker-]

I have an allergic reaponse to avocados, but i'd eat this.