Avocado With Soy-Lime Vinaigrette

• 1/2 cup lime juice
• 1/2 cup dark soy sauce (or usukuchi, white soy sauce, if you have it)
• 1 small clove garlic, minced
• 1/2 teaspoon minced ginger
• 2 3-inch pieces kombu (kelp), wiped with a damp rag
• 1/2 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.
2. Whisk in the grapeseed oil to make a vinaigrette.
3. Peel, pit and slice the avocados; arrange them on 2 or 4 plates; dress to taste.
4. Sprinkle with salt, togarashi or pepper and toasted sesame seeds, and serve.

lime juice, soy sauce, clove garlic, ginger, kelp, bonito flakes, grapeseed oil, avocados, salt, black pepper, sesame seeds

Taken from cooking.nytimes.com/recipes/1014590 (may not work)