Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad
Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, garlic soy sauce marinated shiso leaf and cream cheese salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have garlic soy sauce marinated shiso leaf and cream cheese salad using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad:
  1. Prepare 70 grams Cream cheese
  2. Get 1/2 to 1 tablespoon Garlic soy sauce marinated shiso leaves
  3. Take Salad vegetables:
  4. Get 1/2 Onion
  5. Prepare 1/2 Red onion
  6. Prepare 1/2 bunch Sprouts (radish sprouts, broccoli sprouts etc.)
  7. Take 4 if using cherry tomatoes Tomatoes
  8. Get 1 can Canned tuna
  9. Make ready 2 tbsp Walnuts
  10. Get 1 an appropriate amount Olive oil
  11. Take 1 Black pepper
  12. Get 1 an appropriate amount Balsamic vinegar or lemon juice
  13. Make ready 1 Toasted croutons (optional)
Instructions to make Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad:
  1. Make the cream cheese marinated in garlic soy sauce shiso leaves. Cut the cream cheese and shiso leaves into 1 cm squares. Leave the garlic from the soy sauce in there and marinate the cheese for about 30 minutes.
  2. Slice the onion, rinse in water and drain. Cut the tomatoes into 1 cm cubes. Dry roast the walnuts in a toaster oven and chop up roughly. Wash the sprouts and dry. Drain the oil or water from the canned tuna.
  3. Put the onion on a serving plate and top with the tuna, the marinated cream cheese from Step 1, tomato, sprouts and walnuts. Drizzle on some olive oil and balsamic vinegar or lemon juice and add some black pepper. It's even more delicious topped with some croutons.
  4. The marinated cheese is great with kamaboko or tofu. It's delicious as an onigiri filling too.

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