Kelp Noodle Salad with Avocado Rose
A crunchy salad with an avocado rose. Ready in minutes with pantry staples.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Photo: Luis Yanez / Pexels
Sides like this bring crunch, acidity and color to the table. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. An avocado that gives slightly under a gentle press slices cleanly without turning to mush. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Slice the cucumber paper-thin, sprinkle with salt, rest 5 minutes and squeeze gently.
Soak the wakame in cold water for 5 minutes until expanded, drain and squeeze dry.
Prepare the vegetables: halve, pit and peel the avocado, then cut it into thin slices. Cut the carrot into fine matchsticks.
Whisk the vinegar, soy sauce, sesame oil and sugar until the sugar dissolves.
Toss the vegetables with the dressing just before serving and finish with sesame seeds.
Chef's note
Most pickles taste even better the next day.
From the Salads and Sides counter
Pickles, omelettes and bright little dishes. Explore more recipes that use the same techniques and pantry.
Browse Salads and SidesNext on the belt
