Sunomono Salad

• Serves 6-8

  2 Lebanese cucumbers or 1 Continental cucumber

  ½ red onion, finely sliced

  30g dried wakame seaweed.

  1 large or 2 small avocados, diced

  1 tsp toasted sesame seeds to garnish

  30ml rice vinegar

  1 tsp caster sugar

  1 tsp soy

  2 tablespoons dashi stock

  Lemon slices to garnish

  salt

• 
  

Peel cucumber and slice lengthways. Remove seeds with a teaspoon and then slice. Lightly salt and set aside for 10 minutes. Squeeze out moisture and place in a large bowl  and add the avocado and sliced onion. Pour boiling water over the wakame and set aside to plump up. Drain and squeeze out excess moisture, Add to the salad mix .

Combine rice vinegar, sugar, dashi and soy and season to taste. Spoon onto the salad and toss lightly. Serve in a bowl and sprinkle over sesame seeds and lemon slices. Serve chilled.