Ingredients with Measurements:
- 2 cups of fresh sea lettuce
- 1 large cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Rinse the sea lettuce thoroughly in cold water and pat dry with paper towels. Cut into bite-sized pieces and place in a large mixing bowl.
2. Add the sliced cucumber, red onion, chopped parsley, and chopped mint to the mixing bowl.
3. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.
5. Serve immediately or chill in the refrigerator until ready to serve.
10 minutes
Temperature: Serve chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 120
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 2g
Substitutions for ingredients:
- Sea lettuce can be substituted with any other type of seaweed or even mixed greens.
- Red onion can be substituted with white onion or shallots.
- Parsley and mint can be substituted with any other fresh herbs of your choice.
Variations:
- Add sliced avocado or cherry tomatoes for extra flavor and texture.
- Top with grilled shrimp or chicken for a more substantial meal.
- Swap out the lemon juice for lime juice for a slightly different flavor.
Tips and tricks:
- Be sure to rinse the sea lettuce thoroughly to remove any sand or debris.
- Use a mandoline or vegetable peeler to slice the cucumber thinly and evenly.
- For a milder flavor, soak the sliced red onion in cold water for 10-15 minutes before adding to the salad.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large glass bowl or on a platter for a beautiful presentation.
- Garnish with additional fresh herbs or a sprinkle of sea salt for added flavor.
Pairings:
- This salad pairs well with grilled fish or seafood.
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant.
- A crusty baguette or garlic bread.
Troubleshooting advice:
- If the salad seems too dry, add a little more olive oil or lemon juice to the dressing.
Food safety advice:
- Be sure to rinse all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Seaweed has been used in Asian cuisine for centuries and is becoming more popular in Western cuisine as well.
Flavor profiles:
- This salad is light and refreshing with a slightly salty and tangy flavor from the sea lettuce and lemon dressing.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
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Taste: Refreshing, Tangy, Crisp, Tart, Salty