RECIPE: Natto Salad
Makes: 4 servings
Total prep time: 20 minutes
1 head butter lettuce, rinsed and hand-torn
1 Fuji apple, peeled, cubed and soaked in salt water
1 avocado, cubed
1 pint cherry tomatoes sliced in half
1 green onion, thinly sliced
1/4 cups dried natto, crushed (featured in our July Nourishing Essentials Care Package)
For the dressing:
1/4 cup vegan mayonnaise
1 teaspoon Dijon mustard
1 teaspoon soy sauce
Juice of half a lemon
First, make the dressing by whisking all ingredients together until well-combined. Taste for flavor - it should be quite tangy, salty, and creamy from the mayonnaise. Add in half the crushed dried natto and stir.
Peel and cube apple and place in a bowl of salt water to prevent discoloration.
Rinse bite-side pieces of lettuce by hand, removing a bit of the end if it is discolored. Spin in a salad spinner or pat to dry.
Arrange the ingredients: Place lettuce in each of the bowls, followed by apples, avocado, then cherry tomatoes.
When ready to serve, drizzle dressing atop each salad. Garnish with remaining natto and green onions. Serve with spring pea soup and, if you were lucky enough to receive the Kokoro Cares July Nourishing Essentials box, make sure to enjoy your salad and soup with a musubi filled with the delicious sake kasu-pickled melon!
Recipe courtesy of Kristin Eriko Posner, founder Nourish Co.