(Baby Red and Yellow Tomatoes, Roasted Beets, Avocado)
Courtesy of Alan Wong's Restaurant, Honolulu, Hawaii.

Note: Adjust quantity of ingredients according to taste or number served

  • Red and yellow baby tomatoes, cut in half
  • Roasted red and yellow beets, peeled and medium diced
  • Avocado, cut in wedges
  • Cucumber, sliced 1/8-inch thick
  • Hearts of Palm, sliced 1/8-inch thick
  • Li Hing Mui Vinaigrette (recipe follows)
  • Micro basil
  • Micro shiso (perilla or beefsteak leaf)

1. On a rectangular plate, paint a line of Li Hing Mui Vinaigrette using a paint brush.

2. Alternately scatter red and yellow baby tomato halves evenly on top of the dressing, followed by the avocado wedges.

3. Alternately scatter the diced red and yellow beets.

4. Place slices of cucumber and hearts of palm intermittently throughout the salad ingredients. Garnish with micro basil and micro shiso.

Li Hing Mui Vinaigrette

  • 1 whole egg
  • 2 tablespoons Ume paste (Kinjirushi Neri Ume Shiso brand)*
  • 2 tablespoons Li Hing Mui Powder**
  • 1/4 cup Mitsukan rice vinegar
  • 1 cup salad oil
  • 1 teaspoon fresh lemon juice


1. Place all the ingredients except the oil and lemon juice in a mixing bowl.

2. With hand-held immersion blender on medium speed, slowly add the oil in a steady stream to create an emulsion. Continue until all oil is incorporated.

3. Finish with lemon juice. Chill until ready to use.


* Ume Paste — salty, tart-flavored paste made from the pickled Japanese plum and shiso (perilla or beefsteak leaf).

** Li Hing Mui Powder — a favorite local snack, made with dried plum from the Orient that has a sweet/sour yet salty taste. Just thinking about it makes your mouth water.

Both Ume Paste and Mitsukan Rice Vinegar can be found in the Oriental section of most major grocery stores. If not available locally, find Ume paste at and Li Hing Mui powder at, at, and at