JAPANESE BENTO SALAD WITH SOURSOP MATCHA VINAIGRETTE DRESSING
1 tablespoon lemon juice
1/2 tablespoon white miso
1 teaspoon olive oil
1/2 teaspoon white wine vinegar
1/4 teaspoon Soursop Matcha Tea
Salt or Soy to taste
(Tip: For a bit of a kick, add a dash of wasabi )
3 large romaine lettuce leaves, chiffonade
1/2 avocado, thinly sliced
1/2 daikon, shredded
1/2 carrot, shredded
3 red cabbage leaves, chiffonade
3 ounces marinated tofu, chopped
- To make the salad dressing: Whisk the lemon juice, miso, olive oil, and white wine vinegar together. Then whisk in the soursop matcha. Add salt to taste.
- To assemble salad: Bundle the lettuce chiffonade in the center of a large plate. Divide the avocado, daikon, carrot, cabbage, and tofu over the lettuce in even sections. Serve the dressing in a small bowl on the side, and drizzle it over the salad to your liking.
Makes 1 main-course salad.