HomeRecipesBittman’s Avocado With Soy-Lime Vinaigrette

Bittman’s Avocado With Soy-Lime Vinaigrette


  • ½ cup lime juice
  • ½ cup dark soy sauce (or usukuchi, white soy sauce, if you have it)
  • 1 small clove garlic, minced
  • ½ teaspoon minced ginger
  • 2 3-inch pieces kombu (kelp), wiped with a damp rag
  • ½ cup bonito flakes
  • 1 cup grapeseed oil
  • 2 ripe avocados
  • Coarse salt
  • Togarashi or black pepper
  • Toasted sesame seeds


  1. Combine the first 6 ingredients in a bowl; let sit as little as a half-hour and up to 2 hours; strain, pressing to extract as much liquid as possible. Whisk in the grapeseed oil to make a vinaigrette.
  2. Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.
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