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Lomi Lomi Salad
Servings:
Serves 8 as an appetizerPrep Time:
15 minutesCook Time:
60 minutes
Ingredients
8 oz smoked salmon, torn into bite-size pieces
4 each plum tomatoes, seeded and finely chopped
1/2 cup finely chopped sweet onion
1 bunch scallions, thinly sliced
3 tablespoon fresh lime juice
1/8 teaspoon Black pepper, freshly ground
1/4 teaspoon tabasco sauce, or to taste (optional)
1 each hydroponic butter lettuce
Directions
1. In a large bowl, combine salmon, tomatoes, onion, scallions, lime juice, pepper, and Tabasco, if using. Mix well. Refrigerate until chilled, at least 1 hour.
2. When ready to serve, cut the lettuce into leaves and wash and dry. Arrange leaves on a platter and top with chilled salmon mixture. Or, serve salmon mixture in a bowl on the side, allowing diners to place a spoonful of the salmon on a lettuce leaf and roll it. You can also roll the leaves and salmon mixture in advance, securing with a toothpick.
Source: Hannaford fresh Magazine, January - February 2011
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 50 kcal (3%) |
| Calories from Fat | 14 kcal (0%) |
| Total Fat | 2 g (2%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 230 mg (10%) |
| Total Carbohydrates | 4 g (1%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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