Seaweed Salad with Miso Dressing
Reprinted with publisher permission from Low Carb Express: Cut the Carbs with 130 Deliciously Healthy Recipes
Servings: 2 servings
Cost: $10
Equipment
- Medium bowl
Ingredients
Salad
- 8 g dried kaiso mix seaweed
- 4 small tomatoes
- sea salt
- ¼ cucumber peeled and very finely sliced
- 1 large or 2 small avocados halved and stoned
- 1 teaspoon finely sliced medium-hot red chilli
- 2 teaspoons sesame seeds
Dressing
- 1 teaspoon finely grated fresh ginger
- 1 level tablespoon brown miso e.g. barley or rice
- 2 teaspoons sherry vinegar
- 2 tablespoons peanut oil
Instructions
- Put the seaweed in a medium bowl, cover plentifully with cold water and soak for 20 minutes, then drain and spin dry in a salad spinner. Meanwhile, thinly slice the tomatoes, season with a little salt in a bowl and set aside for 15 minutes. Whisk all the ingredients for the dressing together, with 2 tablespoons of water, in a medium bowl.
- Combine the tomatoes and cucumber on a large plate and mix in the seaweed. Slice the avocado into long, fine strips in the skin, then use a dessertspoon to remove the slices in one go and arrange these in a pile in the middle of the salad. Drizzle over the dressing and scatter with chilli and sesame seeds.
Notes
It's best to eat this salad immediately, but if you're making for one, store leftover salad and dressing separately in the refrigerator for up to 2 days.