• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salads with Anastasi logo
  • SALAD RECIPES
  • SALAD COLLECTIONS
  • SALAD DRESSINGS
  • SALAD VEGGIES
  • ABOUT
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Home » Salads by Diet » Vegetarian

Shiso Salad with Blood Oranges and Avocado

Made by Anastasia - Serves: 4 Filed Under: Gourmet Salads, Salad Index, Vegetarian, Winter Salads

Share
Pin10
Tweet
Share

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.

Jump to Recipe Jump to Video Print Recipe

SHISO SALAD ON WHITE PLATE WITH SHISO LEAVES & 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.

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

LABELLED SHISO SALAD INGREDIENTS

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.
  • HANDS TRIMMING BLOOD ORANGE ON WOODEN BOARD WITH KNIFE
    TRIM BLOOD ORANGE
  • HANDS PEELING BLOOD ORANGE WITH KNIFE ON WOODEN BOARD
    PEEL BLOOD ORANGE WITH KNIFE
  • HANDS TRIMMING PITH FROM BLOOD ORANGE ON WOODEN BOARD
    TRIM PITH FROM BLOOD ORANGE
  • PEELED BLOOD ORANGE ON ITS SIDE ON WOODEN BOARD WITH PEEL ON THE SIDE
    LAY BLOOD ORANGE ON ITS SIDE
  • HANDS SLICING BLOOD ORANGES INTO ROUNDS WITH A KNIFE ON WOODEN BOARD, PEEL ON SIDE
    SLICE BLOOD ORANGE INTO ROUNDS
  • AERIAL VIEW OF HANDS SLICING PEELED ORANGE WITH A RED KNIFE ON WOODEN BOARD
    SLICE ORANGE
  • SHISO LEAVES STRIPPED FROM STEMS ON WOODEN BOARD
    STRIP SHISO LEAVES FROM STEMS
  • HANDS WASHING SHISO LEAVES IN COLANDER IN SINK
    WASH SHISO LEAVES
  • SHISO LEAVES IN SALAD SPINNER
    SPIN DRY SHISO
  • STACKED SHISO LEAVES ON WOODEN BOARD
    STACK SHISO LEAVES
  • HANDS ROLLING SHISO INTO A CIGAR ON WOODEN BOARD
    ROLL INTO A CIGAR SHAPE
  • HANDS THINLY SLICING SHISO ON WOODEN BOARD
    SLICE THINLY INTO RIBBONS
  • HANDS TRIMMING CUKES ON WOODEN BOARD WITH A KNIFE
    TRIM CUKES
  • HANDS SLICING CUKES INTO ROUNDS ON WOODEN BOARD
    SLICE CUKES INTO ROUNDS
  • CHOPPED CORIANDER ON WOODEN BOARD WITH KNIFE
    PICK CORIANDER LEAVES FROM STEMS
  • HANDS SLICING AVOCADO HORIZONTALLY ON WOODEN BOARD
    SLICE AVOCADO HORIZONTALLY

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.
  • SHISO DRESSING INGREDIENTS IN JAR & SCATTERED
    ADD DRESSING INGREDIENTS TO JAR
  • SHAKEN SHISO DRESSING WITH SCATTERED INGREDIENTS
    SHAKE UP DRESSING

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.
  • SHISO SALAD INGREDIENTS WITH DRESSING IN GLASS BOWL
    ADD ALL INGREDIENTS TO BOWL
  • MIXING SHISO SALAD IN GLASS BOWL WITH SPOON
    MIX WITH DRESSING TO COMBINE
  • SHISO SALAD ON WHITE PLATE WITH FURIKAKE ON TOP
    ARRANGE IN BOWL & TOP WITH FURIKAKE

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 

  • PAK CHOY SALAD PORTRAIT
    PAK CHOY SALAD
  • An aerial view of spinach and mandarin salad with sliced mandarins, star anise and gold serving spoons on the side.
    SPINACH MANDARIN SALAD

Recipe Card

SHISO SALAD ON WHITE PLATE WITH SHISO LEAVES & 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
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
Author: Anastasia
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!

Share
Pin10
Tweet
Share

More Vegetarian

  • Arugula Fig Salad with Blue Cheese
  • Greek Cabbage Salad or in Greek Lahanosalata!
  • Asian Zucchini Salad with Green Mango
  • Swiss Chard Salad with Pears and Manchego

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

ANASTASIA FROM SALADS WITH ANASTASIA

Hi, I’m Anastasia,
Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season produce.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Looking for a recipe?

Greek Salad Collection

NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

Cheesy Salad Collection

Various salads with cheese and a text overlay.

Green Salad Collection

VARIETY OF GREEN SALADS WITH TEXT OVERLAY

Asian Salads

ASIAN SALAD COLLECTION WITH TEXT OVERLAY

Footer

Footer

↑ back to top

About

  • About Me
  • Terms & Conditions
  • Privacy Policy
  • Accessibility Policy
  • Site Credits
  • Contact Me

Sign-up for new salad recipes!

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • What's in Season
  • Let's Shop!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 · Salads with Anastasia · All Rights Reserved

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsOKAY
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT