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Salad with Nori and Avocado Sauce

5

40 min

Salad with Nori and Avocado Sauce

Salad with Nori and Avocado Sauce Photo 1

Time

40 min

Serving

2 persons

Calories

188

Rating

5.00★ (2)

Author: Antonina Blum

Milled nori is rightfully an ornament of the salad, and its delicate taste can be called the"highlight". Beautiful and appetizing, wholesome, tasty and easy-to-make salad. If you are looking for vegetarian summer recipes then this salad it's just for you. Let's go!

Ingredients

  • chickpea: 150 g (sprouts)
  • cucumber: 2 piece
  • cherry tomatoes: 10 piece
  • avocado: 1 piece
  • garlic: 1 clove
  • lemon juice: 2 Tbsp
  • olive oil: 2 Tbsp
  • soy sauce: 2 Tbsp
  • nori sheet: 2 piece

Metric Conversion

Stages of cooking

Salad with Nori and Avocado Sauce Photo 2 1
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  1. Nori sheets break into small pieces and grind.

    Salad with Nori and Avocado Sauce Photo 2
  2. Peel and chop the garlic. Avocado cut in half, pulp with a spoon and immediately into a blender. Put garlic, lemon juice, soy sauce (two or three tablespoons).

    Salad with Nori and Avocado Sauce Photo 3
  3. Grind until smooth. Pour olive oil. Mix. If it turned out too thick - straightened with a small amount of warm water.

    Salad with Nori and Avocado Sauce Photo 4
  4. Peel cucumbers and cut into cubes. Cut cherry in four pieces, very small in half.

    Salad with Nori and Avocado Sauce Photo 5
  5. Combine all ingredients and pour over the sauce. Sprinkle nori on top.

    Salad with Nori and Avocado Sauce Photo 6

History of the Salad with Nori and Avocado Sauce:

The salad with Nori and Avocado Sauce is a modern twist on traditional Japanese cuisine. The use of nori in salads dates back to ancient Japan, where it was often used to add texture and flavor to various dishes. Avocado was only introduced to Japan in the 1970s, but its popularity has quickly spread throughout the world, leading to the creation of various fusion dishes. The combination of these two ingredients adds a unique taste and texture to this refreshing salad.

Tips and Tricks for Salad with Nori and Avocado Sauce Recipe:

  • Make sure to use fresh produce for the best flavor. You can substitute the sprouted chickpeas with cooked or canned chickpeas, but fresh sprouts add a nice crunch to the salad.
  • When grinding the nori sheets, make sure to use a blender or food processor with a pulse option. Over grinding can result in the nori turning into a powder, while leaving large pieces can make it difficult to eat.
  • To prevent the avocado sauce from turning brown, add lemon or lime juice to it.
  • If you're not a fan of soy sauce, you can substitute it with tamari or coconut aminos for a gluten-free version.

Tips for presenting the dish:

  • This salad looks stunning when served in a clear glass bowl, as the different colors and textures create a beautiful visual appeal.
  • As a final touch, sprinkle some toasted sesame seeds on top for added flavor and aroma.
  • Alternatively, you can serve the salad in individual portions to make it easier to serve and eat. Cut the cucumbers and cherry tomatoes into smaller pieces and serve them on skewers alongside the salad.

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