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Detoxifying Seaweed Salad with Miso Dressing
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Seaweed Salad with Miso Dressing

Prep Time25 mins
Total Time25 mins
Course: Salads
Keyword: beauty food, make ahead
Servings: 2 servings
Author: Annie Bell
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.