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.
1
Boil hibiscus fruits in salted water and chop finely.
- Okra: 10 pieces
- Salt: to taste
2
Peel the avocado, separate the flesh from the pit, and cut it into cubes.
- Avocado: 1 piece
3
Peel the tomatoes and cut the flesh into small cubes.
- Tomatoes: 2 pieces
4
To prepare the sauce, whisk mayonnaise with soy sauce. Add wasabi.
- Soy (eggless) mayonnaise: 2 tablespoons
- Soy sauce: 1 teaspoon
- Wasabi: 1 teaspoon
5
Mix the vegetables and dress the salad.
