Seaweed Salad with Roasted Squash & Mushrooms


15 Shitake mushrooms, remove stems

10 oyster mushrooms, cutting off the ends of the stems that are tough

1 bunch of enoki, ends chopped off

½ a Kombocha squash, seeds removed and sliced into wedges

½ package of arami seeweed, soaked in hot water for ten minutes, or according to package

1 bunch of green onions

2 tbsp fine diced chives

1 avocado, sliced in strips

4 tbsp tamari

1 tbsp onion powder

1 tbsp garlic powder

3 tbsp unroasted sesame seeds

4 tbsp rapeseed oil

1 tbsp furikake (optional)

Preheat the oven to 200 C. Prepare a baking sheet and add the mushrooms and squash wedges with the tamari, onion powder, garlic powder, sesame seeds, and rapeseed oil. Mix well. Roast until crispy, about twenty to thirty minutes, tossing a few times in between to make sure all the mushrooms get toasted on each side. Set aside.

Drain the seaweed and place into a large serving bowl. Add the scallions and mushrooms and squash wedges. Make the dressing and sprinkle over the top. Lay around the avocado. Add the chives and furikake to finish.


Miso Carrot Sesame Dressing

Vegan/gluten/sugar free

6 servings

2 large shallots

6 garlic cloves

1 6” piece peeled and chopped ginger

2 limes

5 tbsp sweet white miso paste

5 tbsp coconut nectar or fruit syrup

5 tbsp tamari sauce

3 tbsp mirin

½ cup sesame oil

1 large carrot

Put all ingredients into a blender (smoother than a food processor) except the oil. Blend for a few minutes; you may need to give the blender a shake so the top bits get blended. Slowly add the sesame oil. Should be rather thick, you do not want it to liquid, but if it is too stodgy, add some vegetable broth. Taste for seasoning- you may want to salt and pepper the dressing to your taste.

Four Avocados

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