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.
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 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
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
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