Japanese Fresh Spring Salad
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
3 teaspoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
Wasabi to taste
Steam the potato until it is nearlycooked then add the broccoli andasparagus and continue to steam untilthey are bright green and tender.
Run the seaweed sheet under cold waterto make it supple, then slice thelettuce and seaweed into thin strips ofsimilar widths and combine in a bowl oron a plate.
Add mushrooms, cucumber, tomato, avocado(any salad ingredients you want wouldprobably work but the predominant greenand white colours look nice).
Cut the cooked broccoli smaller ifdesired and add to salad.
Mix up all the dressing ingredients. Becareful with the wasabi - I like a lot,but make it to your taste and only add alittle at a time.
Serve the salad with the potato on theside and pour dressing over both.
This salad is a new invention of minethat I am currently addicted to. I lovethe Japanese flavours from the dressingand the seaweed combined with freshspring vegetables, it's tasty and goodfor you.
If you want to be more traditional, youcould swap the potato for rice or leaveit out altogether.
To make the recipe lower in fat thesesame oil can be reduced or left out ofthe dressing.