Avocado Salad with Natto Dressing

Natto comes in many different varieties depending on the size or color of the soybeans. "Hikiwari" refers to chopped natto, and it's perfect for making a delicious natto dressing!

Avocado Salad with Natto Dressing
Photographed by Akio Takeuchi


Recipe by
Naoko Makino

Easy

Vegetables

Beans & Tofu

Quick

330kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 avocado
  • 1 tomato
  • 2 bunches mizuna
  • [Natto dressing]

    • 2 packs hikiwari (chopped) natto
    • 2 tbsp ponzu soy sauce (store-bought)
    • 1 tbsp olive oil
  • Kizaminori (shredded nori), as needed

Directions

1

Cut the avocado lengthwise in half, twist and separate the two halves. Remove the pit and peel. Cut into 5 mm slices. Cut the tomato into half-moons. Chop the mizuna into bite-size pieces.

2

Make the [Natto dressing]. Combine the hikiwari natto and ponzu soy sauce. Gradually mix in the olive oil.

3

Scatter the mizuna on a serving plate. Arrange the avocado and tomato slices in alternate layers. Drizzle with the [Natto dressing] and sprinkle with kizaminori.