99 Seaweed and Lettuce Salad * * *

99 Seaweed and Lettuce Salad * * *

99 Seaweed and Lettuce Salad * * *

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99 Seaweed and Lettuce Salad * * *

INGREDIENTS

  • 1 plate of lettuce, cut into bite-sized pieces
  • 1 cup of  (Japanese) cucumber, sliced
  • 1/2 cup of cherry tomatoes
  • 1/3 cup of Japanese or Korean soft seaweed, rinsed and soaked in water
  • A pinch of white sesame seeds
  • Almonds, sliced or slivered, to taste
  • A dash of balsamic vinegar
  • A dash of olive oil, or sesame oil
  • A pinch of salt

DIRECTIONS

Step 1
Rinse and slice the cucumber. Cut up the lettuce and transfer it to a plate. Set aside.
Step 2
Cook the seaweed in boiling water for 2-3 minutes then remove. Squeeze out the excess water. Mix with a little bit of salt and sesame seeds.
Step 3
Add the cherry tomatoes and kelp/seaweed to the salad. Then sprinkle the seasonings and almonds over the top and serve.