This is a delicious salad that makes use of the delicate salty sea-flavour that is seaweed. My favourite brand to use is Mara which make a truly scrummy mix called Shony, I sometimes sprinkle it over my fried eggs in the morning but here use it to a much more elegant & dinner-party worthy end! This salad makes use of texture- the soft avocado, crunchy radish & the chewy seaweed- as well as temperature- the coolness of the avocado & seaweed is peppered with warm sesame seeds.
Ingredients: Serves 4
4 extra large avocados, buy them ripe but not squishy
a handful of dried Arame
20 pink radishes, mandolined
4 spring onions, finely sliced on the diagonal
2 tbsp of white sesame seeds
1 tbsp of black sesame seeds
a large pinch of Shony seaweed flakes
4 tsp of wasabi paste, look for real wasabi paste (not green horseradish!)
4 tbsp rice wine vinegar
4 tbsp olive oil
2 tbsp toasted sesame oil
1 tbsp Mirin
1 tsp lime juice
Shony and freshly ground black pepper
Preheat the oven to 160c.
Hydrate the arame according to packet instructions, be careful it will double in volume, once ready drain and place in a mixing bowl.
Place all your dressing ingredients in a bowl and whisk until emulsified, season, with the shony flakes instead of sea salt, to taste.
Roast your sesame seeds for 6 mins or until hot & smelling fragrant. Leave to cool slightly.
Cut the avocados in half, take out the stones and carefully peel. Then slice the avocados quite thinly.
Use half your dressing & sesame seeds to dress the Arame, then scatter on a serving platter. Fan out your avocado halves on top of the Arame, drizzle over the dressing, scatter your radishes and spring onions on top then sprinkle the remaining sesame seeds on top.
Finish with a generous pinch of Shony and voila- a delicious salad that looks gorgeous!