Saturday, October 27, 2012

Sea Asparagus-Papaya-Banana Blossom Salad (serves 2)

There are many combinations of salads you can make using just a few ingredients.  When I discovered the sea asparagus I wanted to add it to my shredded papaya and banana blossom.  The saltiness and the crunchy texture from the sea asparagus made this dish tasty and refreshing.  If you are not interested in adding roasted peanuts you can add sesame seeds, pine nuts, sunflower seeds or other nuts/seeds instead.

Sea Asparagus-Papaya-Banana Blossom Salad (serves 2)


2 C packed shredded green papaya (please see How to Shred a Green Papaya post)
3 C packed shredded banana blossom (please see How to Prepare a Banana Blossom post)
1/4 C sea asparagus*
2 Tbsp crushed roasted peanuts (please see Roasted Peanuts post)
Kaffir lime sauce to taste (please see Kaffir Lime Sauce post)


1) Arrange the green papaya, banana blossom, and sea asparagus in a dish.
2) When ready to eat sprinkle peanuts and drizzle kaffir lime sauce to taste.

surfboard fence
(Maui, 2012)
*The sea asparagus needs to be blanched for about 10 seconds in boiling water then placed in a ice cold bath to stop the cooking process.  It then needs to be soaked for at least an hour.  I soaked mine all day. 

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