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JAPANESE LETTUCE SALAD
Serves : 4 Ingredients
• 1 / 2 cup almonds
• 1 teaspoon maple syrup
• Pinch of cayenne pepper
• 2 heads or 6 cups “ butterhead ” or oak leaf lettuce
• 2 ripe avocadoes
• 1 / 8 red onion , sliced very thinly into rings and cut in half
• 3 tablespoons plus 1 teaspoon coconut sugar
• 1 / 4 cup rice vinegar
• 3 tablespoons liquid aminos or your choice of soy sauce
• 2 tablespoons onion , grated
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
Making the Glazed Almonds Preheat oven to 180˚C . Mix the maple syrup , cayenne pepper and almonds in a small bowl . Cover a baking dish with baking paper and spread the nuts with the maple syrup mixture onto the lined baking dish , making sure they are spread in an even layer . Once the oven has warmed up , put the almonds into the oven for about 15 minutes or until they have become crispy and caramelized . Make sure the nuts do not burn .
The Dressing Using a glass jar or a plastic container with a lid , mix and shake the olive oil , sesame oil , soy sauce or liquid aminos , rice vinegar , grated onion and coconut sugar until the dressing is well mixed .
Assembling the Salad Place the washed and dried lettuce into a salad bowl . Sprinkle the red onion rings and cooled glazed almonds over the lettuce . Cut up the avocado into bite-sized pieces and put on the lettuce . Finally , pour the dressing over and mix well .
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