Avocado with Yuzu Miso

Some of my favorite recipes come from playing around with leftovers, and this one's no exception. After making a yuzu miso glaze, I had a jar of it in the fridge and a ripe avocado on the counter. One spoonful later, I knew this combo was a keeper.

The secret ingredient is yuja-cha, a Korean yuzu marmalade usually stirred into hot water for tea. It's sweet, intensely fragrant, and full of candied zest. You can find it in Korean markets, many international aisles, or online. 

The sugar and pectin in yuja cha help the dressing cling to the avocado, creating that glossy glaze that doesn't slide off. Miso brings salt and glutamates, adding depth and umami to each bite. A touch of lemon juice adds brightness and slows the browning enzyme that turns cut avocados brown. Together, they create a bright, spoonable dressing that flatters the avocado without overwhelming it.