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Home » Vegetarian Salads

Shiso Salad with Blood Oranges and Avocado

Made by Anastasia Papapetros - Serves 4 Filed Under: Best Winter Salads, Gourmet Salads, Green Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads with Fruit, Vegetarian Salads

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Shiso Salad is perfect if you are looking to add some exotic flavour to your dinner table. Given an Asian note as we tossed it with sesame oil, lime and furikake.

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Shiso salad on white plate with shiso leaves and orange halves on the side.

If you have run across this vibrantly coloured and aromatic leaf at your Asian greengrocer and want to know what you can do with it, then you have come to the right place! Shiso is great in salads as it adds some fragrant spiciness.

In This Post:
 [hide]
  1. What is Shiso Leaf?
  2. Let’s Talk Ingredients and Substitutions
  3. Step by Step Instructions
  4. What to Serve It With
  5. Tips and Questions 
  6. More Citrus Salad Recipes ...
  7. Recipe Card

What is Shiso Leaf?

Shiso leaf is also known as Asian Purple Mint; it has a mild aroma with hints of basil and mint with a mildly spicy aftertaste.

It has broad, oval-shaped, and wrinkly leaves with serrated edges. The leaves are green on one side and purplish on the other.

Are Shiso and Perilla the Same?

Shiso is smaller, mintier, and spicier than perilla, which has broad rounded leaves and a slight liquorice grassy flavour.

Let’s Talk Ingredients and Substitutions


  • Shiso Leaf - the star of this salad, it truly adds an exotic note with its aromatic flavour and spicy note. As an alternative, try a mix of Thai basil and mint or Perilla leaf.
  • Cukes - or baby cucumbers add a cooling element to this salad and a delightful sweet crunch. You can use any cucumbers that you have on hand, preferably Lebanese or Persian cucumbers, as they have fewer seeds.
  • Blood Oranges - used in this salad for the brilliant colour and their sweet, bitter tartness. You can substitute them with pink grapefruit.
  • Oranges - in this salad for their wonderful juicy sweetness, as an alternative, try mandarins, tangerines, or tangelos (a tangerine and orange hybrid).
  • Avocado - used for its wonderful creaminess and healthy fats, which boost the satiety in this salad, making you feel fuller for longer. If you are not a fan, try adding some nuts such as roasted cashews or peanuts instead.
  • Coriander/Cilantro - has a citrusy, sweet taste like a combination between parsley and citrus. If you fall in the camp that hates it, then try replacing it here with some flat-leaf parsley leaves instead.
  • Furikake - Furikake is a dry Japanese seasoning made with dried fish, sesame seeds, chopped seaweed, sugar and salt. Find it at Asian supermarkets or speciality spice shops. You may use a combination of some black sesame seeds, bonito flakes or shredded seaweed instead.
  • Dressing - Our dressing has an Asian note made with a combination of seasoned rice vinegar, lime and orange juice, neutral oil and some sesame oil. If you want to keep it simple, try a combination of lime or lemon juice and oil (â…“ oil to ¼ cup lime/lemon).
LABELLED SHISO SALAD INGREDIENTS

Step by Step Instructions


Step 1 - Prepare Ingredients

Wash the oranges, cut off the ends, slice the peel close to the flesh to avoid the pith. Cut off any remaining white pith, then slice into rounds.

HANDS TRIMMING PITH FROM BLOOD ORANGE ON WOODEN BOARD
HANDS SLICING BLOOD ORANGES INTO ROUNDS WITH A KNIFE ON WOODEN BOARD, PEEL ON SIDE

Wash and trim your cukes and slice them into rounds.

HANDS TRIMMING CUKES ON WOODEN BOARD WITH A KNIFE
HANDS SLICING CUKES INTO ROUNDS ON WOODEN BOARD

Wash your coriander/cilantro, shake to remove excess water, then either pat dry with a clean kitchen towel or spin dry in a salad spinner. Pick the leaves from the stems to get half a cup.

Wash your avocados, remove the pit and slice thinly crosswise.

CHOPPED CORIANDER ON WOODEN BOARD WITH KNIFE
HANDS SLICING AVOCADO HORIZONTALLY ON WOODEN BOARD

Cut the shiso leaves from the stems and place them in a colander.

Wash them under gently cold running water in the sink, tap the colander on the edge of the sink to remove excess water.

Then either pat them dry with a clean kitchen towel or spin dry in a salad spinner.

Keep one cup of whole leaves, then cut the rest chiffonade style to make half a cup. To do this, stack a few at a time on top of each other, roll them into a cigar shape and slice thinly into ribbons.

SHISO LEAVES IN SALAD SPINNER
HANDS ROLLING SHISO INTO A CIGAR ON WOODEN BOARD
STACKED SHISO LEAVES ON WOODEN BOARD
HANDS THINLY SLICING SHISO ON WOODEN BOARD

Step 2 - Shake Up Dressing

Place all the dressing ingredients in a glass jar or tightly sealed container.

Season and shake well until emulsified. Taste and adjust seasonings according to your liking.

SHISO DRESSING INGREDIENTS IN JAR & SCATTERED
SHAKEN SHISO DRESSING WITH SCATTERED INGREDIENTS

Step 3 - Assemble Salad

Place all the prepared ingredients in a large mixing bowl (do not add the furikake), season, then pour over the dressing and mix well to combine.

SHISO SALAD INGREDIENTS WITH DRESSING IN GLASS BOWL
MIXING SHISO SALAD IN GLASS BOWL WITH SPOON

Arrange in a salad bowl, sprinkle the furikake on top to garnish and serve.

SHISO SALAD ON WHITE PLATE WITH FURIKAKE ON TOP
Shiso salad on white plate with shiso leaves and orange halves on the side.

What to Serve It With

I love this salad with an Asian Style Pork Belly or some sticky Asian Chicken wings. If you prefer to keep things simple, then try some grilled chicken or a perfectly cooked steak.

Tips and Questions 


Can I Make It Ahead?

Once this your Shiso Salad has been dressed, then it is best to serve it immediately. To make it an hour in advance, prepare the salad, just before serving cut up the avocado and toss it with the dressing just before serving.
The dressing can be made the day before and then tossed through the salad.

What Can I Do With The Leftovers?

While the leaves may have wilted and the avocado may have discoloured slightly, you can still eat this salad the following day it will just be a bit soggy.

What Diets Is Shiso Salad Suitable For?

Shiso Salad is suitable for dairy and nut free, vegetarian, vegan, gluten-free, low-carb, Mediterranean, and Paleo.

More Citrus Salad Recipes ...


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SPINACH MANDARIN SALAD

Recipe Card


Shiso salad on white plate with shiso leaves and orange halves on the side.

Shiso Salad with Blood Oranges and Avocado

Shiso Salad is perfect if you are looking to add some exotic flavour to your dinner table. Given an Asian note tossed with sesame oil, lime and furikake.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Asian
Keyword: Asian, blood orange, shiso leaf
Difficulty: Easy
Diet: dairy free, nut free, Vegan, Vegetarian,
Servings: 4 as a side
Calories: 376kcal
Author: Anastasia Papapetros
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Equipment
  • Salad Spinner
Ingredients
For the salad
  • 1 cup shiso leaves, whole (approx. 4 stems)
  • 250 grams baby cucumbers (1 punnet, approx. 9oz)
  • 400 grams blood orange (2 medium, approx. 14oz)
  • 250 grams orange (1 large, approx. 9oz)
  • 400 grams avocado (2 small, approx. 14oz)
  • ½ cup shiso leaves, chiffonade
  • ½ cup coriander/cilantro leaves
  • 1 tablespoon furikake* (optional, for garnish)
  • Sea salt and cracked black pepper
For the dressing
  • 3 tbsps neutral oil (either MCT, peanut, safflower)
  • 1 tablespoon dark sesame oil
  • 2 tbsps orange juice, freshly squeezed
  • 1 tablespoon lime juice, freshly squeezed
  • 1 tablespoon rice vinegar
Metric - Imperial
Instructions
1-PREPARE INGREDIENTS
  • Wash the oranges, cut off the ends, slice the peel close to the flesh to avoid the pith. Cut off any remaining white pith, then slice into rounds.
  • Cut the shiso leaves from the stems and place them in a colander.
  • Wash them under gently cold running water in the sink, tap the colander on the edge of the sink to remove excess water.
  • Then either pat them dry with a clean kitchen towel or spin dry in a salad spinner.
  • Keep one cup whole leaves then cut them chiffonade style to make half a cup. To do this stack a few at a time on top of each other, roll them into a cigar shape and slice thinly into ribbons.
  • Wash your coriander/cilantro, shake to remove excess water then either pat dry with a clean kitchen towel or spin dry in a salad spinner.
  • Pick the leaves from the stems to get half a cup
  • Wash your avocados, remove the pit and slice thinly crosswise.
2-SHAKE UP DRESSING
  • Place all the dressing ingredients in a glass jar or tightly sealed container.
  • Season and shake well until emulsified.
  • Taste and adjust seasonings according to your liking.
3-ASSEMBLE SALAD
  • Place all the prepared ingredients in a large mixing bowl (do not add the furikake), season, pour over the dressing and mix well to combine.
  • Arrange in a salad bowl, sprinkle the furikake on top to garnish and serve.

Video

Notes

*Furikake is a dry Japanese seasoning made with dried fish, sesame seeds, chopped seaweed, sugar and salt. It can be found at Asian supermarkets or speciality spice shops. You may use a combination of some black sesame seeds, bonito flakes or shredded seaweed instead. 
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 376kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 11mg | Potassium: 903mg | Fiber: 11g | Sugar: 18g | Vitamin A: 732IU | Vitamin C: 104mg | Calcium: 91mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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