Avocados with Nojo Vinaigrette | CUESA

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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 growing thriving communities through the power and joy of local food. Learn More »