How to Make Appetizing Mentaiko and Avocado Japanese Salad

Mentaiko and Avocado Japanese Salad. Great recipe for Mentaiko and Avocado Japanese Salad. I used leftovers in the refrigerator to make a salad to accompany drinks. The amount of salt in the yuzu pepper paste and mentaiko depends by brand, so adjust to taste.

Mentaiko is seasoned cod fish eggs. It may be hard to find where you live, but some Japanese supermarkets sell them frozen. Many izakaya (Japanese drinking establishments) serve this type of potato salad. You can have Mentaiko and Avocado Japanese Salad using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mentaiko and Avocado Japanese Salad

1. You need of Avocado.
2. Prepare of to 1 Cucumbers.
3. Prepare of Onion.
4. You need of pair ● Mentaiko.
5. Prepare of ● Bonito flakes.
6. Prepare of teaspoon, (to taste) ● Yuzu pepper paste.
7. You need of ● Olive oil.
8. Prepare of plus ● Mentsuyu (3x concentrate).
9. You need of Shredded nori seaweed.

Wash n pat dry the salmon season with a bit of salt n pepper. Spread the Mentaiko sauce evenly on the salmon save some Mentaiko for the avocado. Place the avocado half on top of everything and drizzle over the remaining dressing. Garnish with chives and shiso leaves or cress, if using.

Mentaiko and Avocado Japanese Salad instructions

1. Roll the cucumber with salt on a cutting board and wash. Chop in half lengthwise, then slice thinly and diagonally..
2. Chop the onions thinly and soak in water. Drain well..
3. In a bowl, remove the egg sack from the mentaiko. Add the ● ingredients and mix thoroughly. Add the avocados chopped into bite-sized pieces and toss..
4. Spread sliced cucumbers and onions on a plate, and place the ingredients prepped in step 3 on top. Top with shredded nori seaweed and serve..
5. This is how it looks after everything is combined. Because the vegetables start releasing water with time, top Step 3 right before serving. Enjoy with your favorite vegetables..

A fast and easy gluten-free salad that will please everybody. I made up this recipe using whatever I had on hand and it turned out great. The texture and flavors of the ingredients complement each other from the al dente earthy buckwheat to the crisp avocado, onion, soft tomatoes, and cheese. Shrimp, Mango, and Avocado Arugula Salad Seafood and avocado are a match made in salad heaven. Some recipes for mentaiko spaghetti call for cream and mayonnaise, but I tested it with both and prefer the butter alone.