[splendid Sea Cucumber Salad]: A Refreshing and Gorgeous Way to Eat Sea Cucumbers

Name: [splendid Sea Cucumber Salad]: A Refreshing and Gorgeous Way to Eat Sea Cucumbers
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 (mine is less than 80g) Sea cucumber; 1 piece Avocado; 1/2 (large) Mango; 1 piece tomato; A few pieces Beef Cabbage; Very small one onion; a little parsley; 15ml Extra virgin olive oil; 15ml Lemon juice; A handful (the amount of twisting the thumb and index finger) salt; A handful (a little bit more than salt) Sugar; Some Freshly ground black pepper

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Sea cucumber, also called "sea winter melon"/"sea man", has high nutritional value and is suitable for most people. It can be eaten all year round.

After consulting various materials, I came to the conclusion that the best way to eat water-fat sea cucumber is to mix or steam, or stew it. Quick stir-fry or braised sauce comes next, but the degree of deliciousness is enough to make up for the loss of nutrients.

That being the case, for the first sea cucumber delicacy, I decided to make a "sea cucumber salad".

Salads are usually used as appetizers for a table of dinners.

Since it is an appetizer, the most important thing is naturally the word "appetizer".

The so-called "appetizer" not only stimulates the appetite of the diners from the taste, but also in the color, it should also be colorful and make people feel happy and have the desire to eat.

So, in this salad, in addition to sea cucumber, I also added mango, avocado, tomatoes, shredded lettuce, onion rings and a little coriander. The main reason is that it can be more comprehensive in terms of color, taste and nutrition. (In fact, I would like to add some soft cheese, but the family said that most Chinese people don't like raw cheese, so they had to give up.)

For the sauce, I used the more classic "Italian Vinaigrette". This sauce is refreshing and not greasy. It not only allows various ingredients to retain their own flavors, but also uses a slight acid to make these flavors more amplified. Personally, I feel very good~"

[splendid Sea Cucumber Salad]: A Refreshing and Gorgeous Way to Eat Sea Cucumbers

1. Prepare all materials;

[splendid Sea Cucumber Salad]: A Refreshing and Gorgeous Way to Eat Sea Cucumbers recipe

2. After washing the lemon, cut it in half and squeeze the juice of half of the lemon;

3. In a small bowl, add olive oil, lemon juice, sugar, salt, and freshly ground black pepper in sequence, and stir until it is fully emulsified, that is, there is no oil, and it is slightly viscous. Cover the prepared salad sauce and put it aside for later use;

4. Simmer sea cucumbers quickly in boiling water (I have been blanched for less than a minute), and slice them;

5. After peeling the mango, cut it in half and cut into thin slices;

6. The avocado draws a circle from the middle;

7. Then rotate both hands in opposite directions;

8. You can easily open the avocado;

9. Take out the avocado pulp and cut into thin slices;

10. Cut the tomatoes into thin slices. Wash the beef cabbage, drain the water, and cut into fine strips. Cut onion rings;

11. In the order of mango slices, tomato slices, avocado slices, and sea cucumber slices, stack them into a small tower, place them on the plate, put shredded beef cabbage and onion rings in the middle, and garnish with chopped coriander, then Pour the prepared oil and vinegar sauce on the surface of the ingredients;

12. Serve as soon as possible.

Tips:
My sea cucumbers were eaten directly without freezing after they were made, and purified water was used in the process of making them, so they were directly scalded in boiling water for a short time. If the sea cucumber is taken out of the freezer, it must be defrosted naturally (do not use a microwave oven and warm water to accelerate the defrosting), and then it is better to blanch it quickly. The blanching time must be short;
2. All kinds of fruits and vegetables, change according to your own preference. But it’s better to have more colors. Salads made this way will be more colorful and look more pleasing;
3. This vinaigrette is very refreshing. If you like a strong taste, you can also add an appropriate amount of salad dressing and Dijon mustard according to your preference;
4. The prepared salad should be eaten as soon as possible to prevent oxidation and discoloration of the fruit and water.