Japanese Fresh Spring Salad

I invented this salad a few days ago, and I think I am addicted. Seriously. I adore the different shades of green and white, the unmistakably Japanese flavours combined with fresh spring vegetables, the way it’s cool and spicy all at the same time – it’s my new favourite lunchtime treat. So here I present: pictures for you food voyeurs and a recipe for those of you who like to look AND touch. And, of course, eat. Because it’s yum.

Japanese Fresh Spring Salad

Crunchy, cool, spicy and fresh - perfect!

Crunchy, cool, spicy and fresh - perfect!

Salad:
2 leaves crisp cos lettuce
1 sheet nori (the seaweed you use to wrap sushi)
A handful of diced cucumber
1/2 tomato, diced
2 small button mushrooms, diced
1/4 avocado, diced
1 new potato, cut into relatively small pieces
3 florets broccoli
3 spears asparagus

Dressing:
3 teaspoons soy sauce
1/2 teaspoon sesame oil*
1/2 teaspoon sesame seeds
1/4 teaspoon wasabi (to own taste)

Steam the potato until nearly cooked, then add the broccoli and asparagus and continue to steam until bright green and tender.

Rinse the nori in cold water to make it supple. Cut the lettuce and nori into strips roughly the same width and combine in a bowl or on a plate. Add the cucumber, tomato, avocado, and mushrooms and toss or arrange salad.

Cut the broccoli and asparagus into smaller pieces if desired, and add to the salad.

Mix all of the dressing ingredients together. Be careful with the wasabi – I like a lot, make sure you don’t add too much for your taste!

Serve the salad with the potatoes on the side and sprinkle the dressing over everything.

Enjoy!

*Can be left out for a lower fat version.

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