Tomato and avocado salad with wasabi and hibiscus

4 servings

20 minutes

Tomato and avocado salad with wasabi and hibiscus is a vibrant blend of freshness, spiciness, and tenderness inspired by Japanese culinary traditions. Hibiscus adds a refined exotic note with its sour hint, while avocado brings creaminess and softness. Sweet tomatoes harmoniously complement the dish, and the wasabi-soy mayonnaise sauce gives the salad sharpness and depth of flavor. This salad is not just an appetizer but a true gastronomic adventure balancing between freshness and spiciness. It works well as a standalone dish or as an accompaniment to Japanese main courses.

Energy value per serving

• Calories: 92.7
• Proteins: 3g
• Fats: 5.4g
• Carbohydrates: 7.2g

Ingredients

• Avocado: 1 pc
• Okra: 10 pc
• Tomatoes: 2 pc
• Soy mayonnaise: 2 tbsp
• Soy sauce: 1 tsp
• Wasabi: 1 tsp
• Salt: to taste

Cooking steps

1. Boil hibiscus fruits in salted water and chop finely.

   Required ingredients:

   • Okra: 10 pieces
   • Salt:  to taste

2. Peel the avocado, separate the flesh from the pit, and cut it into cubes.

   Required ingredients:

   • Avocado: 1 piece

3. Peel the tomatoes and cut the flesh into small cubes.

   Required ingredients:

   • Tomatoes: 2 pieces

4. To prepare the sauce, whisk mayonnaise with soy sauce. Add wasabi.

   Required ingredients:

   • Soy mayonnaise: 2 tablespoons
   • Soy sauce: 1 teaspoon
   • Wasabi: 1 teaspoon

5. Mix the vegetables and dress the salad.