Ingredients with Measurements:
- 1 head of sea lettuce
- 2 ripe avocados
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sea lettuce thoroughly and pat dry with paper towels.
2. Cut the sea lettuce into bite-sized pieces and place in a large bowl.
3. Cut the avocados in half, remove the pit, and scoop out the flesh with a spoon. Cut the avocado into bite-sized pieces and add to the bowl with the sea lettuce.
4. Add the sliced red onion and chopped cilantro to the bowl.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 190
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- If you can't find sea lettuce, you can use any other type of lettuce or salad greens.
- If you don't have fresh cilantro, you can use fresh parsley or basil instead.
- If you don't have lime juice, you can use lemon juice instead.
Variations:
- Add some diced tomatoes or bell peppers for extra color and flavor.
- Top the salad with some crumbled feta cheese or toasted nuts for added texture.
- Add some cooked shrimp or crab meat for a seafood twist.
Tips and tricks:
- Be sure to rinse the sea lettuce thoroughly to remove any sand or debris.
- Use ripe avocados for the best flavor and texture.
- Toss the salad gently to avoid mashing the avocado.
Storage instructions:
- This salad is best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating instructions:
- This salad is meant to be served cold and should not be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra cilantro leaves or lime wedges.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the avocado is not ripe enough, it will be hard and difficult to cut. Make sure to use ripe avocados for this recipe.
Food safety advice:
- Be sure to rinse the sea lettuce thoroughly to remove any sand or debris.
- Store any leftovers in an airtight container in the refrigerator for up to 1 day.
Food history:
- Sea lettuce is a type of seaweed that is commonly used in Japanese cuisine.
Flavor profiles:
- This salad is fresh, light, and tangy with a hint of sweetness from the avocado.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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