- 15 Oct 2018
Japanese Lettuce Salad
Eating food prepared in your own kitchen is really the best way to eat healthily!
Thank you Maayan Schwartz for sharing this super good recipe with us! Find more delicious and helpful recipes on her book Your Outsourced Kitchen, available for orders on Eat FRESH here!
Get inspired for your next order :)
Ingredients - serves 6
1/2 cup almonds
1 teaspoon maple syrup Pinch of cayenne pepper
2 heads or 6 cups “butter- head” or oak leaf lettuce
2 ripe avocadoes
1/8 red onion, sliced very thinly into rings and cut in half 3 tablespoons plus 1 teaspoon coconut sugar
1/4 cup rice vinegar
3 tablespoons liquid aminos or your choice of soy sauce
2 tablespoons onion, grated
2 tablespoons sesame oil
2 tablespoons olive oil
Preheat oven to 180 ̊C.
Making the Glazed Almonds
Mix the maple syrup, cayenne pepper and almonds in a small bowl. Cover a baking dish with baking paper and spread the nuts with the maple syrup mixture onto the lined baking dish, making sure they are spread in an even layer. Once the oven haswarmed up, put the almonds into the oven for about 15 minutes or until they havebecome crispy and caramelized. Make sure the nuts do not burn.
Using a glass jar or a plastic container with a lid, mix and shake the olive oil, sesame oil, soy sauce or liquid aminos, rice vinegar, grated onion and coconut sugar until the dressing is well mixed.
Assembling the Salad
Place the washed and dried lettuce into a salad bowl. Sprinkle the red onion rings and cooled glazed almonds over the lettuce. Cut up the avocado into bite-sized pieces and put on the lettuce. Finally, pour the dressing over and mix well.