Mentaiko and Avocado Japanese Salad – a delicious recipe with Avocado, Cucumbers, Onion, pepper, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Roll the cucumber with salt on a cutting board and wash. Chop in half lengthwise, then slice thinly and diagonally.
2
Chop the onions thinly and soak in water.
3
Drain well.
4
In a bowl, remove the egg sack from the mentaiko.
5
Add the ingredients and mix thoroughly.
6
Add the avocados chopped into bite-sized pieces and toss.
7
Spread sliced cucumbers and onions on a plate, and place the ingredients prepped in step 3 on top.
8
Top with shredded nori seaweed and serve.
9
This is how it looks after everything is combined.
10
Because the vegetables start releasing water with time, top Step 3 right before serving.
11
Enjoy with your favorite vegetables.
41
kcal
Calories
4
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Avocado, 1/2 to 1 Cucumbers, 50 grams Onion, 1 pair Mentaiko, and more.
Yes, Mentaiko and Avocado Japanese Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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