【Splendid Sea Cucumber Salad】: A refreshing and gorgeous way to eat sea cucumber

Overview

Sea cucumber, also known as sea winter melon/sea man, has extremely high nutritional value and is suitable for most people. It can be eaten all year round. After reviewing various information, I came to the conclusion that the best way to eat sea cucumber is to mix it or steam it, or stew it in soup. Quick stir-frying or braised are second best, but the deliciousness is enough to make up for the loss of nutrients. In this case, for this first sea cucumber dish, I decided to make a sea cucumber salad. Salad is usually served as an appetizer for a meal. Since it is an appetizer, the most important thing is of course the word appetizer. The so-called appetizer should not only stimulate the diners' appetite in terms of taste, but also should be colorful in terms of color, making people feel happy and have the desire to eat. So, in addition to sea cucumber, I also added mango, avocado, tomatoes, shredded lettuce, onion rings and a little chopped coriander to this salad. The main reason is that I hope it can be more comprehensive in terms of color, taste and nutrition. (I actually wanted to add some soft cheese, but my family said that most Chinese people don’t like eating raw cheese, so I had to give it up.) For the sauce, I used a more classic Italian vinaigrette. This sauce is refreshing and not greasy. It not only allows the various ingredients to retain their own flavors, but also uses a slight acidity to amplify these flavors. I personally feel that it is very good~

Tags

• cold dishes
• seafood
• children
• old man
• western food
• summer recipes
• fast food
• lunch
• brain-building puzzle
• puzzle and brain supplement
• avocado
• coriander
• extra virgin olive oil
• freshly ground black pepper
• mango
• onions
• sugar
• water-haired sea cucumber
• beef cabbage
• lemon juice
• salt
• tomatoes

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Wash the lemon and cut it in half and squeeze the juice from half the lemon;

   

3. 3 In a small bowl, add olive oil, lemon juice, sugar, salt, and freshly ground black pepper in sequence, and stir until completely emulsified, that is, there are no oil splashes and it is slightly sticky. After making the salad dressing, cover it and set it aside for later use;

   

4. 4 Blanch the sea cucumber quickly in boiling water (I blanched it for less than a minute) and cut into thin slices;

   

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

   

6. 6 Make a circle from the middle of the avocado;

   

7. 7 Then rotate both hands in opposite directions;

   

8. 8 You can easily open the avocado;

   

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

   

10. 10 Thinly slice tomatoes. Wash the beef cabbage, drain and cut into thin strips. Cut onions into rings;

    

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

    

12. 12 Serve as soon as possible.