Follow these steps for perfect results
lime juice
dark soy sauce
garlic
minced
ginger
minced
kombu (kelp)
wiped with a damp rag
bonito flakes
grapeseed oil
ripe avocados
peeled, pitted, and sliced
coarse salt
togarashi
black pepper
toasted sesame seeds
Combine lime juice, soy sauce, minced garlic, minced ginger, kombu, and bonito flakes in a bowl.
Let the mixture sit for at least 30 minutes, up to 2 hours, to infuse flavors.
Strain the mixture, pressing to extract as much liquid as possible to create the vinaigrette base.
Whisk in grapeseed oil to the vinaigrette base.
Peel, pit, and slice the avocados.
Arrange avocado slices on plates.
Dress the avocados with the soy-lime vinaigrette to taste.
Sprinkle with coarse salt, togarashi or black pepper, and toasted sesame seeds before serving.
Expert advice for the best results
Adjust the amount of lime juice to your preference.
For a spicier vinaigrette, add more togarashi.
Use high-quality avocados for the best flavor and texture.
Everything you need to know before you start
5 minutes
The vinaigrette can be made ahead of time.
Arrange avocado slices in a fan shape, drizzle with vinaigrette, and sprinkle with toppings.
Serve as an appetizer or side dish.
Serve with grilled fish or chicken.
Pairs well with the acidity and umami flavors.
The fruity and spicy notes complement the vinaigrette.
Discover the story behind this recipe
Soy sauce and bonito flakes are staples in Japanese cuisine.
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