Mentaiko and Avocado Japanese Salad

• 1 Avocado
• 1/2 to 1 Cucumbers
• 50 grams Onion
• 1 pair Mentaiko
• 3 grams Bonito flakes
• 1 teaspoon, (to taste) Yuzu pepper paste
• 1 tbsp Olive oil
• 1 tsp plus Mentsuyu (3x concentrate)
• 1 Shredded nori seaweed

1. Roll the cucumber with salt on a cutting board and wash. Chop in half lengthwise, then slice thinly and diagonally.
2. Chop the onions thinly and soak in water.
3. Drain well.
4. In a bowl, remove the egg sack from the mentaiko.
5. Add the ingredients and mix thoroughly.
6. Add the avocados chopped into bite-sized pieces and toss.
7. Spread sliced cucumbers and onions on a plate, and place the ingredients prepped in step 3 on top.
8. Top with shredded nori seaweed and serve.
9. This is how it looks after everything is combined.
10. Because the vegetables start releasing water with time, top Step 3 right before serving.
11. Enjoy with your favorite vegetables.

avocado, cucumbers, onion, pepper, olive oil

Taken from cookpad.com/us/recipes/152306-mentaiko-and-avocado-japanese-salad (may not work)