Japanese Inspired Salad - Natural Medicine Week

Name: Japanese Inspired Salad - Natural Medicine Week
Ingredients: 1 – 2 cups of sliced lettuce leaves – variety of rocket,cos, Mizuna and coral is ideal, or a kale/cabbage blend.; 1 small cucumber – chopped to desired size; 1 small carrot – peeled slices using peeler; 1/2 red capsicum chopped finely; 1/2 firm avocado – sliced into small pieces; 1 tablespoon black sesame seeds; 1 tablespoon japanese ginger slices; 1 nori sheet – torn or cut into thin strips OR 1/2 cupwakami or 2-3 tbsp seaweed salad; 2 tbp mung bean sprouts or Edamame beans; Optional meat or marinated tofu

naturalmedicineweek.com.au

Serve this delicious blend of Japanese flavours in your favourite bowl *Please note the image that has been posted is not of the actual recipe Ingredients 1 –

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at naturalmedicineweek.com.au.

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Ingredients

1 – 2 cups of sliced lettuce leaves – variety of rocket,cos, Mizuna and coral is ideal, or a kale/cabbage blend.
1 small cucumber – chopped to desired size
1 small carrot – peeled slices using peeler
1/2 red capsicum chopped finely
1/2 firm avocado – sliced into small pieces
1 tablespoon black sesame seeds
1 tablespoon japanese ginger slices
1 nori sheet – torn or cut into thin strips OR 1/2 cupwakami or 2-3 tbsp seaweed salad
2 tbp mung bean sprouts or Edamame beans
Optional meat or marinated tofu