Seaweed, Avocado, and Hearts of Palm Noodle Salad

1. 1

   To make the vinaigrette, combine all the ingredients in a bowl and whisk until well combined.

2. 2

   Set aside.

3. 3

   To make the salad, in a small bowl, cover the wakame with the hot water and let sit for 10 minutes.

4. 4

   Drain well and set aside.

5. 5

   Prepare the English cucumber by peeling the skin to resemble stripes, then cut it in half lengthwise and scoop out the seeds.

6. 6

   Slice the cucumber halves into 1/4-inch-thick pieces on an angle.

7. 7

   Place a large pot of water over high heat and bring to a boil.

8. 8

   Add the noodles and cook, following package instructions.

9. 9

   Rinse under cold running water until the noodles are chilled.

10. 10

    Drain well and divide among 4 plates.

11. 11

    To assemble the salad, top each pile of noodles with the lettuce, cucumber, cherry tomatoes, avocado, carrots, hearts of palm, and wakame.

12. 12

    Garnish with the obha leaves and sesame seeds, then drizzle the dressing over each plate.

* Per serving · 4 servings · Values may vary.