Avocados with Nojo Vinaigrette


Justin Meddis, Nojo

This recipe was demonstrated for CUESA’s Market to Table program on December 10, 2011.

⅛ cup Kadoya sesame oil
½ cup plus 2 tablespoons Yusen rice vinegar
¼ cup Yamasa soy sauce
4 avocados
Shichimi togarashi (Japanese seven-spice powder), to taste
Roasted nori sheets, for garnish

1.    Combine sesame oil, rice vinegar, and soy sauce in a bowl to make the vinaigrette. 

2.    Just before serving, cut the avocados in half and remove the pits. Score the avocado flesh with a knife to create large squares and gently scoop the chunks out with a spoon. Toss the avocado chunks with the vinaigrette and shichimi togarashi, then garnish with torn pieces of nori. Simple but tasty!

Additional ways to use the vinaigrette:

  • Substitute iceberg lettuce for the avocado.
  • During the summer, substitute the avocados with Japanese cucumbers or ripe, sliced tomatoes topped with shaved dried bonito flakes. 
  • Justin’s go-to for a quick snack: “Roll some rice in nori and hit it with some of the vinaigrette and mayo. It’s awesome.”


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »