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Cucumber, Avocado, and Seaweed Salad

Cucumber, Avocado, and Seaweed Salad


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Harness the healthy properties of seaweed-based snacks with this salad recipe

Annie Chun’s, the pioneer of seaweed-based snacks, provides this Cucumber, Avocado, and Seaweed Salad recipe that’s perfect for a light, nutritious treat. Utilizing sea greens, this recipe includes Korean seaweed and nutrient-packed avocado.

This recipe is provided by Annie Chun’s.

Ingredients

For the salad:

  • 1 cucumber
  • ½ avocado
  • 1 pack of seaweed, such as Annie Chun’s Wasabi Seaweed Snacks
  • ¼ red bell pepper
  • ¼ lemon
  • Ground sesame
  • Paprika, to taste

For the dressing:

  • 1 Tablespoon soy sauce
  • ½ Tablespoon sesame oil

    • 24 sprigs cilantro
    • 1/4 cup coarsely chopped cilantro leaves
    • 1/4 cup chopped peeled ginger
    • 6 garlic cloves, lightly crushed
    • 2 dried chiles de árbol
    • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
    • 1 teaspoon (or more) kosher salt
    • 1 teaspoon sugar
    • 4 celery stalks, thinly sliced on a diagonal
    • 2 tablespoons fresh lime juice
    • 2 tablespoons grapeseed or vegetable oil
    • 2 avocados, halved, pitted, sliced
    • 1/4 cup torn fresh basil leaves
    • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
    1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
    2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
    3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
    4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

    Nutritional analysis provided by Bon Appétit


      • 24 sprigs cilantro
      • 1/4 cup coarsely chopped cilantro leaves
      • 1/4 cup chopped peeled ginger
      • 6 garlic cloves, lightly crushed
      • 2 dried chiles de árbol
      • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
      • 1 teaspoon (or more) kosher salt
      • 1 teaspoon sugar
      • 4 celery stalks, thinly sliced on a diagonal
      • 2 tablespoons fresh lime juice
      • 2 tablespoons grapeseed or vegetable oil
      • 2 avocados, halved, pitted, sliced
      • 1/4 cup torn fresh basil leaves
      • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
      1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
      2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
      3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
      4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

      Nutritional analysis provided by Bon Appétit


        • 24 sprigs cilantro
        • 1/4 cup coarsely chopped cilantro leaves
        • 1/4 cup chopped peeled ginger
        • 6 garlic cloves, lightly crushed
        • 2 dried chiles de árbol
        • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
        • 1 teaspoon (or more) kosher salt
        • 1 teaspoon sugar
        • 4 celery stalks, thinly sliced on a diagonal
        • 2 tablespoons fresh lime juice
        • 2 tablespoons grapeseed or vegetable oil
        • 2 avocados, halved, pitted, sliced
        • 1/4 cup torn fresh basil leaves
        • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
        1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
        2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
        3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
        4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

        Nutritional analysis provided by Bon Appétit


          • 24 sprigs cilantro
          • 1/4 cup coarsely chopped cilantro leaves
          • 1/4 cup chopped peeled ginger
          • 6 garlic cloves, lightly crushed
          • 2 dried chiles de árbol
          • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
          • 1 teaspoon (or more) kosher salt
          • 1 teaspoon sugar
          • 4 celery stalks, thinly sliced on a diagonal
          • 2 tablespoons fresh lime juice
          • 2 tablespoons grapeseed or vegetable oil
          • 2 avocados, halved, pitted, sliced
          • 1/4 cup torn fresh basil leaves
          • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
          1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
          2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
          3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
          4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

          Nutritional analysis provided by Bon Appétit


            • 24 sprigs cilantro
            • 1/4 cup coarsely chopped cilantro leaves
            • 1/4 cup chopped peeled ginger
            • 6 garlic cloves, lightly crushed
            • 2 dried chiles de árbol
            • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
            • 1 teaspoon (or more) kosher salt
            • 1 teaspoon sugar
            • 4 celery stalks, thinly sliced on a diagonal
            • 2 tablespoons fresh lime juice
            • 2 tablespoons grapeseed or vegetable oil
            • 2 avocados, halved, pitted, sliced
            • 1/4 cup torn fresh basil leaves
            • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
            1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
            2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
            3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
            4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

            Nutritional analysis provided by Bon Appétit


              • 24 sprigs cilantro
              • 1/4 cup coarsely chopped cilantro leaves
              • 1/4 cup chopped peeled ginger
              • 6 garlic cloves, lightly crushed
              • 2 dried chiles de árbol
              • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
              • 1 teaspoon (or more) kosher salt
              • 1 teaspoon sugar
              • 4 celery stalks, thinly sliced on a diagonal
              • 2 tablespoons fresh lime juice
              • 2 tablespoons grapeseed or vegetable oil
              • 2 avocados, halved, pitted, sliced
              • 1/4 cup torn fresh basil leaves
              • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
              1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
              2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
              3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
              4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

              Nutritional analysis provided by Bon Appétit


                • 24 sprigs cilantro
                • 1/4 cup coarsely chopped cilantro leaves
                • 1/4 cup chopped peeled ginger
                • 6 garlic cloves, lightly crushed
                • 2 dried chiles de árbol
                • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
                • 1 teaspoon (or more) kosher salt
                • 1 teaspoon sugar
                • 4 celery stalks, thinly sliced on a diagonal
                • 2 tablespoons fresh lime juice
                • 2 tablespoons grapeseed or vegetable oil
                • 2 avocados, halved, pitted, sliced
                • 1/4 cup torn fresh basil leaves
                • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
                1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
                2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
                3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
                4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

                Nutritional analysis provided by Bon Appétit


                  • 24 sprigs cilantro
                  • 1/4 cup coarsely chopped cilantro leaves
                  • 1/4 cup chopped peeled ginger
                  • 6 garlic cloves, lightly crushed
                  • 2 dried chiles de árbol
                  • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
                  • 1 teaspoon (or more) kosher salt
                  • 1 teaspoon sugar
                  • 4 celery stalks, thinly sliced on a diagonal
                  • 2 tablespoons fresh lime juice
                  • 2 tablespoons grapeseed or vegetable oil
                  • 2 avocados, halved, pitted, sliced
                  • 1/4 cup torn fresh basil leaves
                  • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
                  1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
                  2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
                  3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
                  4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

                  Nutritional analysis provided by Bon Appétit


                    • 24 sprigs cilantro
                    • 1/4 cup coarsely chopped cilantro leaves
                    • 1/4 cup chopped peeled ginger
                    • 6 garlic cloves, lightly crushed
                    • 2 dried chiles de árbol
                    • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
                    • 1 teaspoon (or more) kosher salt
                    • 1 teaspoon sugar
                    • 4 celery stalks, thinly sliced on a diagonal
                    • 2 tablespoons fresh lime juice
                    • 2 tablespoons grapeseed or vegetable oil
                    • 2 avocados, halved, pitted, sliced
                    • 1/4 cup torn fresh basil leaves
                    • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
                    1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
                    2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
                    3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
                    4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

                    Nutritional analysis provided by Bon Appétit


                      • 24 sprigs cilantro
                      • 1/4 cup coarsely chopped cilantro leaves
                      • 1/4 cup chopped peeled ginger
                      • 6 garlic cloves, lightly crushed
                      • 2 dried chiles de árbol
                      • 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces
                      • 1 teaspoon (or more) kosher salt
                      • 1 teaspoon sugar
                      • 4 celery stalks, thinly sliced on a diagonal
                      • 2 tablespoons fresh lime juice
                      • 2 tablespoons grapeseed or vegetable oil
                      • 2 avocados, halved, pitted, sliced
                      • 1/4 cup torn fresh basil leaves
                      • Ingredient info:Chiles de árbol are sold at some supermarkets and at Latin markets.
                      1. Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
                      2. Add cucumbers, 1 teaspoon salt, and sugar. Seal bag shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
                      3. Empty contents of bag into bowl turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
                      4. Divide avocado among plates spoon salad over. Garnish with chopped cilantro and basil.

                      Nutritional analysis provided by Bon Appétit


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