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Hetty McKinnon’s Seaweed Lettuce Salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
35 minutes
35 minutes
Boiled kelp mixed with greens, avocado, and scallions, topped with spicy sesame dressing for a flavor-packed dish.
Ingredients:
- Sea salt and black pepper
- For the spicy sesame dressing
- For the salad
- 5 x 9-inch piece of kombu (about ¾ ounce), soaked in warm water for 15–20 minutes
- 1 head of lettuce (red oak or butter), leaves separated, washed and dried thoroughly
- 1 avocado, sliced or cut into thin wedges
- 1 tablespoon toasted white sesame seeds
- 1 scallion, finely chopped
- 1 clove garlic, grated
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru (Korean red chile flakes) or 1 teaspoon red chile flakes
- 2 tablespoons toasted sesame oil
- 1 teaspoon sea salt
Instructions:
- In a saucepan, bring salted water to a boil. Add the soaked seaweed and cook for 12–15 minutes until tender-crisp. Drain and cool slightly, then tear or slice the kelp into bite-sized pieces.
- Prepare the spicy sesame dressing by combining grated garlic, chopped scallion, sugar, rice vinegar, gochugaru, sesame oil, sesame seeds, and salt in a small bowl.
- Combine seaweed, lettuce, and avocado in a bowl, drizzle with dressing, season with sea salt and black pepper, sprinkle sesame seeds and scallions on top, and serve promptly.