Japanese Lettuce Salad

Reading Time: < 1 minute

Serves 4

1/2 cup almonds

1 teaspoon maple syrup

Pinch of cayenne pepper

2 heads or 6 cups “butterhead” or oak leaf lettuce

2 ripe avocados

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 has warmed up, put the almonds into the oven for about 15 minutes or until they have become crispy and caramelised. Make sure the nuts do not burn.

The Dressing

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.

Recipe and picture by Maayan Schwartz

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