Yam Avocado Salad

20251114 #breakfastdiary day 1561, 1°C/clear, 20 min/exercise (M) The definition of an allergic reaction is your 'immune system inappropriately reacting to a normal, harmless substance.' Since it's a normal, harmless substance that reacts inappropriately only in me, unlike everyone else, maybe I can't entirely blame the substance itself. There's a term called the 'hygiene hypothesis' — the idea that being exposed to a variety of environments from a young age builds immunity to surrounding substances, but without enough exposure to various microbes, the immune system fails to mature properly, raising the likelihood of developing allergies. Realizing that my rocket (arugula) allergy ultimately comes down to my own immaturity suddenly makes me feel rather humbled. How much more time will it take to reach maturity? Anyway, until then, I'll be politely declining rocket. (Najosik, 'I'll Pass on the Rocket, Thanks') The calcium oxalate in yam's skin can cause tiny irritations or scratches on the skin, leading to itchiness. Some people may even have an allergic reaction, so caution is needed. Approx. 470kcal Yam Avocado Salad

1 Korean yam, 1 avocado, 1/4 red onion, sesame seeds and seaweed, a little, (dressing) 2T tsuyu, 1T sesame oil, 1t sesame seeds

1. Peel a yam about 3cm in diameter and 20cm long, and cut into bite-sized pieces. I'd recommend wearing plastic gloves for this step if possible. 2. Peel the avocado too and cut into bite-sized pieces. 3. Finely chop 1/4 red onion. Red onion tends to have a milder bite, but if you still can't stand it, soak it in water for about 5 minutes before cutting. 4. In a mixing bowl, combine the prepped avocado, yam, and red onion, pour in 2T tsuyu, 1T sesame oil, and 1t sesame seeds, and mix well. 5. Plate it and top with sesame seeds and a little seaweed.