Avocados with Nojo Vinaigrette
Source: Justin Meddis, Nojo
Recipe Type: Salads | Seasons: Autumn
This recipe was demonstrated for CUESA’s Market to Table program on December 10, 2011.
⅛ cup Kadoya sesame oil
½ cup plus 2 tablespoons Yusen rice vinegar
¼ cup Yamasa soy sauce
4 avocados
Shichimi togarashi (Japanese seven-spice powder), to taste
Roasted nori sheets, for garnish
1. Combine sesame oil, rice vinegar, and soy sauce in a bowl to make the vinaigrette.
2. Just before serving, cut the avocados in half and remove the pits. Score the avocado flesh with a knife to create large squares and gently scoop the chunks out with a spoon. Toss the avocado chunks with the vinaigrette and shichimi togarashi, then garnish with torn pieces of nori. Simple but tasty!
Additional ways to use the vinaigrette:
- Substitute iceberg lettuce for the avocado.
- During the summer, substitute the avocados with Japanese cucumbers or ripe, sliced tomatoes topped with shaved dried bonito flakes.
- Justin’s go-to for a quick snack: “Roll some rice in nori and hit it with some of the vinaigrette and mayo. It’s awesome.”
Farmers Market Ingredients