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Before you jump to Hijiki Seaweed & Avocado Western-Style Dressing recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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One way to approach this to start seeing some results is to understand that you do not have to change everything immediately or that you have to entirely eliminate certain foods from your diet. It’s not a bad idea if you want to make big changes, but the most important thing is to step by step switch to making healthier eating choices. In time, you will likely discover that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to hijiki seaweed & avocado western-style dressing recipe. You can have hijiki seaweed & avocado western-style dressing using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Hijiki Seaweed & Avocado Western-Style Dressing:
- Provide 20 grams Hijiki buds (dried)
- You need 1 tsp ☆Soy sauce
- Take 1 dash ☆Salt and pepper
- Prepare 1/2 Avocado
- Use 1 splash Lemon juice
- Provide 20 grams Onion
- Provide 1/4 block Firm tofu
- Take 1/2 tbsp ◎White miso
- You need 1/2 tbsp ◎White sesame paste
- Use 1/2 clove ◎Grated garlic
- Prepare 1 tsp ◎Olive oil
- Use 1 tsp ◎Dried basil leaves
- Get 1 pinch each ◎Salt and pepper
Instructions to make Hijiki Seaweed & Avocado Western-Style Dressing:
- Leave the hijiki to soak in 10 x the amount of water for 30 minutes. Take the hijiki by the handful, transfer to a sieve and give it a quick rinse.
- Drain the tofu. Bring a pot of water to boil, boil the tofu for 5 minutes and when it rises to the top, transfer it to a sieve and cool.
- Quickly boil the hijiki. Transfer to a sieve to drain and whilst still hot, season with soy sauce, salt, and pepper.
- Finely chop the onions, rinse with water, then thoroughly drain. Cut the avocado into bite-sized pieces and sprinkle with lemon juice.
- Blend the tofu into a smooth paste in the mortar, then add the white miso paste, sesame paste, garlic, olive oil, and basil and mix well.
- Add the avocados and onion from Step 4 to the mixture from Step 5 and season with salt and pepper. Lastly, add the drained hijiki, give everything a quick mix and you're done.
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