Bitter greens and avocado salad with seaweed

Indulge in the vibrant flavors of bitter greens and creamy avocado entwined with a hint of umami-rich seaweed in this invigorating salad.

Ingredients:

• tablespoons black sesame seeds
• sheet toasted nori
• teaspoon kosher salt
• cup skin-on hazelnuts
• tablespoons dried hijiki (seaweed)
• Kosher salt
• tablespoons unseasoned rice vinegar
• tablespoon white miso
• cup grapeseed oil
• teaspoon honey
• small head of escarole, toughest outer leaves removed
• avocados, chopped
• bunch watercress, tough stems trimmed
• A spice mill

Instructions:

1. Preheat the oven to 300°F. Place sesame seeds on a baking sheet with edges and toast them until they release their fragrance (be cautious not to overcook), which should take about 12 to 15 minutes. Allow them to cool down.
2. Break the nori into small pieces and grind them coarsely using a spice grinder. Then, add the sesame seeds and salt to the grinder and pulse a few times to slightly crush some seeds while keeping most of them intact.
3. You can prepare the gomashio mixture in advance, up to a month earlier. Keep it sealed in an airtight container at room temperature.
4. Start by preheating the oven to 300°F. Toast the hazelnuts on a rimmed baking sheet, tossing them halfway through the cooking process. They should turn dark and aromatic (the insides should have a deep golden brown color), which usually takes about 20 to 30 minutes. Let them cool slightly, then wrap the nuts in a kitchen towel and rub off the skins. Allow them to cool completely before roughly chopping them.
5. While the hazelnuts are toasting, put the hijiki in a small bowl with a pinch of salt and ½ cup of water. Let it sit until the hijiki softens, which usually takes about 30 minutes, then drain the excess water.
6. In a large bowl, mix vinegar and miso until the miso dissolves. Add oil and honey, whisking the dressing until well combined. Season with salt. Add the escarole and toss until coated; adjust the seasoning with more salt if needed. Finally, mix in the avocados and watercress.
7. Plate the salad, then sprinkle hijiki, hazelnuts, and some of the gomashio on top.
8. You can toast the hazelnuts in advance, up to 2 weeks earlier. Store them in an airtight container at room temperature. The dressing can also be prepared ahead, up to 3 days earlier; just cover and refrigerate it.

Summary:

• Calories: 1893 kcal
• Fat: 183 g
• Protein: 26 g
• Carbs: 63 g
• Potassium: 2797 mg
• Magnesium: 324 mg