Seaweed, Avocado, and Hearts of Palm Noodle Salad Recipe

Name: Seaweed, Avocado, and Hearts of Palm Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Japanese soy sauce; 1/4 cup yuzu juice (can substitute with lemon juice); 2 teaspoons lemon juice; 2 umeboshi (pickled Japanese apricots), pitted and chopped; 1/4 cup sake; 1 tablespoon sesame oil; 1/4 cup sugar; 1/2 teaspoon grated ginger; 1/4 teaspoon salt; Dash of hot chili oil; 1 1/2 tablespoons dried wakame; 1 cup hot water; 1/2 English cucumber; 4 (7-ounce) pieces frozen ramen noodles; 2 cups diced romaine lettuce; 12 cherry tomatoes, quartered; 1 avocado, cored and sliced into 1/4-inch-thick pieces; 1/2 cup thinly sliced carrots; 2 pieces hearts of palm, sliced into 1/4-inch-thick pieces on an angle (about 16 pieces); 4 obha leaves, thinly sliced; 2 teaspoons sesame seeds

Servings: persons

1/4 cup Japanese soy sauce
1/4 cup yuzu juice (can substitute with lemon juice)
2 teaspoons lemon juice
2 umeboshi (pickled Japanese apricots), pitted and chopped
1/4 cup sake
1 tablespoon sesame oil
1/4 cup sugar
1/2 teaspoon grated ginger
1/4 teaspoon salt
Dash of hot chili oil
1 1/2 tablespoons dried wakame
1 cup hot water
1/2 English cucumber
4 (7-ounce) pieces frozen ramen noodles
2 cups diced romaine lettuce
12 cherry tomatoes, quartered
1 avocado, cored and sliced into 1/4-inch-thick pieces
1/2 cup thinly sliced carrots
2 pieces hearts of palm, sliced into 1/4-inch-thick pieces on an angle (about 16 pieces)
4 obha leaves, thinly sliced
2 teaspoons sesame seeds

1
To make the vinaigrette, combine all the ingredients in a bowl and whisk until well combined.
2
Set aside.
3
To make the salad, in a small bowl, cover the wakame with the hot water and let sit for 10 minutes.
4
Drain well and set aside.
5
Prepare the English cucumber by peeling the skin to resemble stripes, then cut it in half lengthwise and scoop out the seeds.
6
Slice the cucumber halves into 1/4-inch-thick pieces on an angle.
7
Place a large pot of water over high heat and bring to a boil.
8
Add the noodles and cook, following package instructions.
9
Rinse under cold running water until the noodles are chilled.
10
Drain well and divide among 4 plates.
11
To assemble the salad, top each pile of noodles with the lettuce, cucumber, cherry tomatoes, avocado, carrots, hearts of palm, and wakame.
12
Garnish with the obha leaves and sesame seeds, then drizzle the dressing over each plate.

547

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup Japanese soy sauce, 1/4 cup yuzu juice (can substitute with lemon juice), 2 teaspoons lemon juice, 2 umeboshi (pickled Japanese apricots), pitted and chopped, and more.

Yes, Seaweed, Avocado, and Hearts of Palm Noodle Salad falls under the Pasta & Noodles 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.

Seaweed, Avocado, and Hearts of Palm Noodle Salad

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