Here’s a simple and delicious recipe that highlights the bright, citrusy flavour of yuzu vinegar. This Yuzu Vinaigrette Salad pairs beautifully with mixed greens, avocado, and seafood, offering a fresh and zesty twist on a classic salad and highlights the bright, tangy notes of yuzu, balanced with a touch of sweetness and umami. Perfect for a light, refreshing meal!
Ingredients:
For the Salad:
- 4 cups mixed salad greens (arugula, spinach, and lettuce work well)
- 1 avocado, sliced
- 1 small cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 8–10 cooked shrimp or seared scallops (optional)
For the Yuzu Vinaigrette:
- 2 tablespoons yuzu vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup (for a hint of sweetness)
- 3 tablespoons olive oil or sesame oil
- Salt and pepper to taste
- 1/2 teaspoon sesame seeds (optional, for garnish)
Method:
1. Prepare the Vinaigrette:
In a small bowl, whisk together yuzu vinegar, soy sauce, and honey. Slowly drizzle in the olive oil while whisking, until well combined and emulsified. Season with salt and pepper to taste.
2. Assemble the Salad:
In a large salad bowl, combine the mixed greens, avocado, cucumber, and cherry tomatoes. Add shrimp or scallops if desired.
3. Dress the Salad:
Pour the yuzu vinaigrette over the salad and toss gently to coat all the ingredients evenly.
4. Serve and Garnish:
Divide the salad onto plates, sprinkle with sesame seeds, and serve immediately.