Tofu and Avocado Salad with Fragrant Basil Dressing

I often eat my avocados with soy sauce and wasabi and my tofu with salt and olive oil, so I thought, what if I tried them together? That's how I decided to make a soy sauce, wasabi, olive oil, salt dressing.Add the wasabi in a little at a time while stirring the olive oil to combine easier. Recipe by ruruchirin

I love salad with mizuna greens, but my sons don't like sour dressing. That's how I came up with this way to eat them without a tartdressing.Be sure to remove excess water from the mizuna greens. Toss with the dressing before serving. Recipe by Harukomachi

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

I had a craving for mizuna, so I made this salad with the tuna that was on sale.If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC

“Shiraae” is a salad dressed with ground white sesame seeds, miso and Tofu, which goes well with white wine. Bon appetite!#Japanese #healthy #miso #tofu

ほうれん草大束１把分。いっぱい食べれるよ。パスタにも応用できるし、ご飯のおかずにも酒の摘みにも♪

Tossing avocado and tomatoes with sweet chili sauce alone didn't work, so I added mayonnaise and turned it into a successful dish.You can cut the avocado and tomato in any shape, but I find this method makes it easy to toss with the dressing. The thickness of the sweet chili sauce depends on the brand, so adjust the amount to taste. Recipe by Mawaru7

I made a healthy and simple salad using my favorite soybeans.Pour the dressing over the soybeans while they're still piping hot.I used about 150 g of cooked soybeans this time, but you can go up to about 200 g.Adjust the amount of honey to taste. This salad tastes better if it's a bit on the sweet side. For about 3 servings. Recipe by Poron526

I thought up a recipe that features the rich fragrance and mild tartness of balsamic vinegar.If you eat it just after mixing everything together, it's lightly flavored, but if you let it rest for a while in the refrigerator, the flavors become more assertive like a marinated salad.The cooking times specified in Steps 4 and 5 are approximates. Adjust the times depending on the thickness of the chicken meat, your cooking equipment and so on. For 2 to 4 servings. Recipe by caramel-cookie

This is just my version of a favorite simple, light and tasty dish. I didn't have any cilantro tonight, but highly recommend it in this dish so included the amount I usually use.

I wanted to enjoy the taste of the salad served at Jojoen restaurants, using familiar ingredients.I reduced the amount of oil in this dressing and added vinegar instead to make it healthy.-The salad dressing served at Jojoen restaurants do not contain vinegar.Drain your vegetables well. The key is the Ajinomoto seasoning powder. Recipe by 916banana

All my favorite ingredients! Yum! :hungry

A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!

Tomato salad tastes delicious with Japanese dressing.For people who don't like raw onion, you can either finely chop the onion and soak it in water or leave it out altogether.Feel free to replace the parsley with finely chopped shiso leaves. It tastes delicious. Recipe by Stylish Mama

I decided to make this salad at home since prosciutto is expensive if we eat out. Recipe by Korosuke*choppa-

I made this simple salad and enjoyed it with grilled kebab. Very light and freshly salad. So refreshing.

My twist on the ubiquitous, mildly mysterious, always delicious Japanese restaurant orange salad dressing. :)

My husband brought home a lot of mizuna greens from his parents' house, so I wanted to eat them up while they were still fresh.I used umeboshi that were soft and a little sweet.If you crush the sesame seeds between your fingertips while mixing them into the sauce, it brings out the aroma. For 2 servings. Recipe by *Anna*

My hubby and I love to eat salads. But I never keep any salad dressing from the store. Firstly, I don’t use salad dressing from the store. Secondly, it’s too oily and also not really in my taste. Even we go eat out, whenever I order salad, the salad dressing will always on the side, and I will never pour or use it on my salad. So the question is, what usually I use to dress up my homemade salads at home? Usually I just simply using squeezing lemon juice, salt, and black pepper. Or sometimes I am using balsamic vinegar, or I made my own salad dressing. Today I am going to share my favorite citrus salad dressing using tangerines juice. And here is the recipe.

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

#bepvangSalad rau củ trộn xốt mayonnaise được kết hợp từ vị giòn ngọt của rau củ hòa quyện với vị béo của sốt mayonnaise tạo ra món ăn thanh mát và tốt cho sức khỏe,đẹp da nữa nhé!

I wanted to come up with a fried recipe using olive oil since I bought a big bottle. My family loves eggplant, so I tried using that.The eggplants will be crispy on the outside and soft and creamy on the inside if fried, so I recommend it. Use whatever vegetables you like in the salad. For 3-4 servings. Recipe by Renbasu

I wanted to make a simple, but delicious salad, and I did.Adding the seasoning ingredients in the order of soy sauce, sesame oil, vinegar, allows the soy sauce to blend into the natto and maintains the flavor of the vinegar. Recipe by Akai denwa

(Όλα σε ένα μεγάλο μπολ.)Βρίσκουμε πολλές ωραίες - έτοιμες - σως για τάκος με αβοκάντο και λάιμ. Όμως, αν έχουμε σπίτι μας κανένα ώριμο αβοκάντο που φοβόμαστε μη χαλάσει, μπορούμε να φτιάξουμε τσακ μπαμ τη σπιτική τους εκδοχή.

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

The reason why I like to prepare my own meal at home. Because I realized that outside meals are contain too much sodium and fats. Even on salad, they added too much salad dressing to make it taste more delicious. Yes, that’s true it tastes delicious. But it contains too much salt and fats and that’s not good to our body. To avoid it, actually it’s very easy to make your own salad dressing at home. And of course by making your own salad dressing you can leave out the salt.And here I make my own salad with my own salad dressing. Always remember, being healthy is precious!

Esta es una ensalada con solo dos variedades de col o repollo, el toque especial está en el aderezo, que lleva muchas especias y le da un sabor delicioso. Muy rica con cualquier tipo de carne, además de muy nutritiva. #saludable #DASH