Hetty McKinnon’s Seaweed Lettuce Salad Recipe

Ingredients (14)

• 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
• Sea salt and black pepper
• 1 garlic clove, grated
• 1 scallion, finely chopped
• 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 tablespoon toasted white sesame seeds
• 1 teaspoon sea salt