[ UConn × NOAA ]
California Sea Green Salad
Blanched sea lettuce, romaine, apple, avocado, goat cheese, and tahini-pistachio dressing.
- Time
- 20 min
- Source
- UConn Seaweed Hub — Cooking with US Farmed Seaweeds
[ Ingredients ]
- ·2 oz fresh sea lettuce, blanched 30 sec\n- 1 head romaine, chopped\n- 1 honeycrisp apple, thinly sliced\n- 1 avocado, diced\n- 2 oz goat cheese, crumbled\n- 1/4 cup toasted pistachios\n- 3 tbsp tahini\n- 2 tbsp lemon juice\n- 1 tbsp olive oil\n- 1 tsp honey\n- Water, to thin
[ Method ]
- 01
Whisk tahini, lemon, olive oil, honey, and 2–3 tbsp water until pourable. Season.\n2. Toss romaine and blanched sea lettuce with half the dressing.\n3. Top with apple, avocado, goat cheese, and pistachios.\n4. Drizzle remaining dressing. Serve immediately.
sea-lettuceuconnsalad