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.
Photographed by Akio Takeuchi
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 2)
- 1 avocado
- 1 tomato
- 2 bunches mizuna
- 2 packs hikiwari (chopped) natto
- 2 tbsp ponzu soy sauce (store-bought)
- 1 tbsp olive oil
- Shredded nori seaweed, as needed
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.
Combine the natto and ponzu soy sauce. Gradually mix in the olive oil.
Line a plate with mizuna. Arrange the avocado and tomato slices in alternate layers. Drizzle with natto dressing and sprinkle with shredded nori.