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 as we tossed it with sesame oil, lime and furikake.

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.

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 & 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 (⅓ oil to ¼ cup lime/lemon).

You Will Need

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.

Step by Step Instructions

STEP 1 - PREPARE INGREDIENTS

1. 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.
2. Cut the shiso leaves from the stems and place them in a colander.
3. Wash them under gently cold running water in the sink, tap the colander on the edge of the sink to remove excess water.
4. Then either pat them dry with a clean kitchen towel or spin dry in a salad spinner.
5. 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.
6. 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.
7. Pick the leaves from the stems to get half a cup
8. Wash your avocados, remove the pit and slice thinly crosswise.

STEP 2 - SHAKE UP DRESSING

1. Place all the dressing ingredients in a glass jar or tightly sealed container.
2. Season and shake well until emulsified.
3. Taste and adjust seasonings according to your liking.

STEP 3 - ASSEMBLE SALAD

1. 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.
2. Arrange in a salad bowl, sprinkle the furikake on top to garnish and serve.

Tips & 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?

• Dairy-Free
• Nut-Free
• Vegan
• Vegetarian

More Citrus Salad Recipes 

Recipe Card

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.

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Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 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

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 tbsp furikake* (optional, for garnish)
• Sea salt and cracked black pepper

For the dressing

• 3 tbsps neutral oil (either MCT, peanut, safflower)
• 1 tbsp dark sesame oil
• 2 tbsps orange juice, freshly squeezed
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp 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

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