Recipe Details
- Type: Appetizer, Main, Side
- Difficulty: Easy
- Culture: Local Hawaiʻi, Hawaiian/Asian
- Allergens: Sesame
- Diet: Gluten-Free, Vegan, Vegetarian
- Prep Time: 15 minutes
- Yield: 4 servings
Source: Amy Kelley, Brain Matters
Photo Credit: Amy Kelley
Tomato, Cucumber & Sea Asparagus
Ingredients
- 12 oz cherry tomatoes washed and cut in half
- 2 to 3 keiki cucumbers washed, lightly bruised then cut into bite sized pieces
- 1 cup sea asparagus washed and roughly chopped
- 1/4 Maui sweet onion finely sliced (could also use red onion if you prefer)
- 2 tablespoons green onion finely sliced
- 2 cloves garlic finely minced
- 2 tablespoons Sesame oil
- Hawaiian alae salt or other sea salt to taste
- Freshly ground black pepper to taste
Directions
-
In a large salad bowl, combine the tomatoes, cucumbers, and sea asparagus.
-
Add the red onion, green onion, garlic, sesame oil, salt and pepper.
-
Taste and adjust the seasoning if needed. Serve immediately.
Daily Value on Nutrition Facts Labels: The Daily Value (DV) is the recommended amounts of nutrients to consume or not to exceed each day. The Percent Daily Value (%DV) is how much a nutrient in a single serving of food contributes to your daily diet. Learn more at the FDA website.
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