Seaweed, Avocado, and Hearts of Palm Noodle Salad

• 1/4 cup Japanese soy sauce
• 1/4 cup yuzu juice (can substitute with lemon juice)
• 2 teaspoons lemon juice
• 2 umeboshi (pickled Japanese apricots), pitted and chopped
• 1/4 cup sake
• 1 tablespoon sesame oil
• 1/4 cup sugar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon salt
• Dash of hot chili oil
• 1 1/2 tablespoons dried wakame
• 1 cup hot water
• 1/2 English cucumber
• 4 (7-ounce) pieces frozen ramen noodles
• 2 cups diced romaine lettuce
• 12 cherry tomatoes, quartered
• 1 avocado, cored and sliced into 1/4-inch-thick pieces
• 1/2 cup thinly sliced carrots
• 2 pieces hearts of palm, sliced into 1/4-inch-thick pieces on an angle (about 16 pieces)
• 4 obha leaves, thinly sliced
• 2 teaspoons sesame seeds

1. To make the vinaigrette, combine all the ingredients in a bowl and whisk until well combined.
2. Set aside.
3. To make the salad, in a small bowl, cover the wakame with the hot water and let sit for 10 minutes.
4. Drain well and set aside.
5. Prepare the English cucumber by peeling the skin to resemble stripes, then cut it in half lengthwise and scoop out the seeds.
6. Slice the cucumber halves into 1/4-inch-thick pieces on an angle.
7. Place a large pot of water over high heat and bring to a boil.
8. Add the noodles and cook, following package instructions.
9. Rinse under cold running water until the noodles are chilled.
10. Drain well and divide among 4 plates.
11. To assemble the salad, top each pile of noodles with the lettuce, cucumber, cherry tomatoes, avocado, carrots, hearts of palm, and wakame.
12. Garnish with the obha leaves and sesame seeds, then drizzle the dressing over each plate.

soy sauce, yuzu juice, lemon juice, sake, sesame oil, sugar, grated ginger, salt, chili oil, dried wakame, water, cucumber, ramen noodles, romaine lettuce, tomatoes, avocado, carrots, hearts of palm, obha leaves, sesame seeds

Taken from www.epicurious.com/recipes/food/views/seaweed-avocado-and-hearts-of-palm-noodle-salad-380509 (may not work)