In Japan, natto is a daily staple, contributing greatly to the health and longevity of the Japanese people. However, for most Westerners, it's an acquired taste that many never achieve. With the right recipe, however, natto can become a delicious ingredient as its flavor and texture melds beautifully with the other ingredients in the recipe. This salad is a flavorful, excellent way to get the HEALTHY GUT benefits of this traditional Japanese favorite. Try this salad as a side dish to a main meal, or with buttered, sourdough bread or served over hot rice.
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Ingredients
- 1 large avocado cut into bite-size pieces
- 1 large tomato cut into bite-size pieces
- 4 tsp (10g) natto freeze-dried, non-GMO
- onion, red thinly sliced, any amount desired
- black pepper
- garlic powder
Dressing
- extra virgin olive oil any amount desired
- balsamic vinegar any amount desired
- 1-2 tsp (5-10g) prepared mustard Dijon style
- cheese crumbled, optional
- oregano dried, optional
Ingredients
Dressing
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Instructions
- Reconstitute the natto ahead of time by placing in a small bowl and adding 4-5 tsp water. Cover and leave in the refrigerator for 3-4 hours.
- When natto is ready, give it a good stir, then transfer to a mixing bow. Add the avocado, tomato and onion, along with black pepper and garlic powder to taste.
- Dollop the mustard on top of the salad, followed by any amount desired of olive oil and balsamic vinegar. Mix well, adding cheese if desired, and sprinkling with a little dried oregano.
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