Umeboshi (pickled plums) contain an unusually high level of citric acid and are purported to battle fatigue, eliminate toxins and even aid hangovers. The Japanese eat them for breakfast or with rice. When mashed, they add a lightning bolt of flavour to salad dressings. The plums are sold in jars of paste, but the salted whole plums taste better. Order them online or buy at a Japanese shop.
To make the pickled plum yuzu dressing, pit the umeboshi and finely chop or mash. In a small bowl, whisk all the ingredients together.
Place the salad ingredients in a big bowl. Just before serving, toss everything together.
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