Roasted seaweed is the key!
Ingredients
- 1 head romaine lettuce
- 1 tomato
- 1 Japanese cucumber
- 1 carrot, grated
- 1 tablespoon red onion, grated
- 1/2 can pinto beans, drained and rinsed
- 1 handful roasted seaweed
- 1/2 avocado (optional)
- balsamic vinaigrette dressing
Directions
Wash lettuce, tomato, cucumber, and carrot and put them aside.
Dry the lettuces, cut into pieces, and put them into a large salad bowl.
Slice tomato and cucumber, and put them on the top of lettuce.
Grate the carrot and onion, and put them into the salad bowl.
Put pinto beans into the bowl.
Cut avocado in 1/2-inch squares and put into the salad bowl.
Sprinkle roasted seaweed on top.
Toss with balsamic vinaigrette.
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