Ingredients with Measurements:
- 1 package of dried seaweed (about 2 ounces)
- 1 ripe avocado, peeled and diced
- 1 small red onion, thinly sliced
- 1 tablespoon of sesame seeds
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the dried seaweed under cold water and soak it in a bowl of water for about 10 minutes until it softens.
2. Drain the seaweed and squeeze out any excess water.
3. In a small bowl, whisk together the rice vinegar, soy sauce, honey, and olive oil to make the dressing.
4. In a large bowl, combine the seaweed, diced avocado, and sliced red onion.
5. Pour the dressing over the salad and toss gently to coat.
6. Sprinkle sesame seeds over the top of the salad.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 11g
- Carbohydrates: 15g
- Protein: 3g
- Fiber: 7g
Substitutions for ingredients:
- You can use any type of seaweed you like, such as wakame or hijiki.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- Agave nectar or maple syrup can be used instead of honey.
Variations:
- Add some sliced cucumber or cherry tomatoes to the salad for extra freshness.
- Top the salad with some grilled shrimp or tofu for a protein boost.
- Substitute the avocado with mango or papaya for a tropical twist.
Tips and tricks:
- Be sure to squeeze out any excess water from the seaweed before adding it to the salad.
- Use a sharp knife to dice the avocado to avoid mashing it.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes to enhance their flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed.
Presentation ideas:
- Serve the salad in a shallow bowl or on a platter for a beautiful presentation.
Garnishes:
- Sprinkle some chopped cilantro or green onions over the top of the salad for added flavor and color.
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Serve the salad with a side of steamed rice or quinoa.
Troubleshooting advice:
- If the seaweed is too tough, you can blanch it in boiling water for a few seconds before soaking it in cold water.
Food safety advice:
- Be sure to rinse the seaweed thoroughly before using it to remove any sand or debris.
Food history:
- Seaweed has been a staple in Asian cuisine for centuries and is known for its health benefits.
Flavor profiles:
- This salad has a refreshing and slightly salty flavor from the seaweed, balanced by the creamy avocado and tangy dressing.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish for a larger meal.
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Region: Japanese