Keto-Friendly Japanese Seaweed Salad with Avocado and Crispy Quinoa (Fuku no Nori-Gohan)

Allergens

None

Ingredients

• 2 cups cooked quinoa (white or red)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 sheets nori seaweed
• 3 cups mixed salad greens
• 1 ripe avocado, peeled, pitted, and sliced
• 2 cups thinly sliced cucumber
• 1 cup cherry tomatoes, halved
• 2 tablespoons sesame seeds, toasted
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce (gluten
• free, if necessary)
• 1 teaspoon sugar substitute (such as erythritol or stevia)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon sesame oil

Instructions

1. In a medium pan, heat olive oil over medium heat. Add cooked quinoa, season with salt and pepper, and cook for 5 minutes or until golden and crispy. Remove from heat and set aside to cool.
2. Prepare the dressing by whisking together rice vinegar, soy sauce, sugar substitute, grated ginger, minced garlic, and sesame oil in a small bowl. Set aside.
3. Arrange mixed salad greens on six individual plates or one large platter.
4. Top the greens with sliced cucumber, halved cherry tomatoes, and crispy quinoa.
5. Lay nori seaweed sheets on top of the salads.
6. Garnish with avocado slices and a sprinkle of toasted sesame seeds.
7. Drizzle the dressing over each salad or serve it on the side.

Chef’s Insight

This recipe showcases a perfect balance of textures - creamy avocado, crunchy quinoa, and delicate nori seaweed. The dressing ties everything together with its tangy-sweet notes.

Notes

This recipe is suitable for those following a low-carb, Keto, or gluten-free diet.