Avocado Salad with Natto Dressing

Natto comes in many varieties. It is classified by the shapes and sizes of soybeans. "Hikiwari" is a popular natto made with crushed soybeans.

Avocado Salad with Natto Dressing
Photographed by Akio Takeuchi


Recipe by
Naoko Makino

Easy

Vegetables

Beans & Tofu

Quick

330kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 avocado
  • 1 tomato
  • 2 bunches mizuna
  • [Natto dressing]

    • 2 packs hikiwari (chopped) natto
    • 2 tbsp ponzu soy sauce (store-bought)
    • 1 tbsp olive oil
  • Shredded nori seaweed, as needed

Directions

1

Cut the avocado lengthwise in half, twist and separate the two halves. Remove the pit and peel. Cut parallel to the work surface into 5 mm slices. Cut the tomato into (5 mm) half-moons. Chop the mizuna into bite-size pieces.

2

Combine the natto and ponzu soy sauce. Gradually mix in the olive oil.

3

Line a plate with mizuna. Arrange the avocado and tomato slices in alternate layers. Drizzle with natto dressing and sprinkle with shredded nori.