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Recipe submitted by theodamus

Japanese Fresh Spring Salad

Ingredients (use vegan versions):

    2 leaves crisp cos lettuce
    1 sheet seaweed (the kind you use for sushi)
    2 small button mushrooms, sliced
    2 inch long chunk of a cucumber, diced
    1/2 tomato, diced
    1/4 avocado, diced
    3 florets broccoli
    4 spears asparagus
    1 new potato, cut into eighths
    Dressing:
    3 teaspoons soy sauce
    1/2 teaspoon sesame oil
    1/2 teaspoon sesame seeds
    Wasabi to taste

Directions:

Steam the potato until it is nearly
cooked then add the broccoli and
asparagus and continue to steam until
they are bright green and tender.

Run the seaweed sheet under cold water
to make it supple, then slice the
lettuce and seaweed into thin strips of
similar widths and combine in a bowl or
on a plate.

Add mushrooms, cucumber, tomato, avocado
(any salad ingredients you want would
probably work but the predominant green
and white colours look nice).

Cut the cooked broccoli smaller if
desired and add to salad.

Mix up all the dressing ingredients. Be
careful with the wasabi - I like a lot,
but make it to your taste and only add a
little at a time.

Serve the salad with the potato on the
side and pour dressing over both.

This salad is a new invention of mine
that I am currently addicted to. I love
the Japanese flavours from the dressing
and the seaweed combined with fresh
spring vegetables, it's tasty and good
for you.

If you want to be more traditional, you
could swap the potato for rice or leave
it out altogether.

To make the recipe lower in fat the
sesame oil can be reduced or left out of
the dressing.

Makes: 1-2 servings, Preparation time: 15 minutes