Seaside Salad with Maple Vinaigrette Dressing
Crispy, salty sea asparagus adds a west coast burst of colour and flavour to this wild rice salad.
- 1 cup blanched and de-stemmed sea asparagus
- 1/2 cup sea rocket leaves
- handful of washed emerald seaweed aka sea lettuce
- 1/2 cup cherry tomatoes, red and yellow, cut in halves
- 1-1/2 cups wild rice, cooked
- FOR THE DRESSING
- juice of 1 lemon
- 3 cloves of garlic, crushed
- 2 Tbsp olive oil
- 1 Tbsp pure dark maple syrup
- measuring cups and spoons
- cutting board and knife
- small saucepan for cooking wild rice
- small jar with lid
- salad bowl
- Combine salad ingredients in a bowl and mix by hand.
- Combine dressing ingredients in a jar with lid and give a good shake.
- Pour dressing over salad ingredients; toss and serve.
De-stemming the sea asparagus can be slightly tedious but it’s easy to find tips online. They are only in season from June to August but can be substituted with thin spears of regular asapargus, green beans or even capers.
Sea rocket leaves can be substituted with young arugula leaves.
The sea lettuce season is short but if you can’t forage some, similar seaweeds can be found in Asian markets.
When foraging, low tide in an area of clean water is best. This salad is loaded with nutrition!
Adjust amounts and experiment by adding other Indigenous ingredients such as pumpkin or sunflower seeds or colourful peppers.