Seaweed, Avocado, and Hearts of Palm Noodle Salad
Call this my Japanese-inspired take on cobb salad, except that it’s all vegetarian. It’s a perfect dish for summertime eating. I love sweet and crispy hearts of palm, which are native to Latin America. Try to buy them fresh, if possible, but canned works fine, too. The umeboshi-yuzu vinaigrette lends the vegetables an irresistible tangy and citrusy flavor. Ramen noodles served chilled are springy, chewy, and absolutely delicious.
Recipe information
Yield
serves 4
Ingredients
Umeboshi-Yuzo Vinaigrette
Preparation
Step 1
To make the vinaigrette, combine all the ingredients in a bowl and whisk until well combined. Set aside.
Step 2
To make the salad, in a small bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
Step 3
Prepare the English cucumber by peeling the skin to resemble stripes, then cut it in half lengthwise and scoop out the seeds. Slice the cucumber halves into 1/4-inch-thick pieces on an angle.
Step 4
Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Rinse under cold running water until the noodles are chilled. Drain well and divide among 4 plates.
Step 5
To assemble the salad, top each pile of noodles with the lettuce, cucumber, cherry tomatoes, avocado, carrots, hearts of palm, and wakame. Garnish with the obha leaves and sesame seeds, then drizzle the dressing over each plate.
