Hetty McKinnon’s Seaweed Lettuce Salad Recipe

Serves: 2 Save

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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Simply Recipes