Hawaiian Market Salad with Avocado, Finger Lime & Green Caviar
Leanne Valenti

by Leanne Valenti

Valentiful, Bento Picnic

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Charlie and I made this salad for our Valentine’s dinner while we were in Honolulu. It came together using super fresh produce that we picked up that morning at the KCC Farmers Market and Ho‘ili‘ili Market.


I was so excited to see that the Omakase Mix from Ko Farms includes 57 varietals of greens and flowers! We added crisp Japanese cucumber and creamy avocado, then finished it with green caviar and finger lime for fun bursts of salt and citrus. A drizzle of Lilikoi Orange Vinaigrette from Stacey’s Garden brought it all together with bright tropical acidity.

New American • Salads & Sides • Gluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Colors:
Tastes:
🍋🧂🍬🍵
Techniques:
🌿
Tested by
Valentiful
Cooked and tested by the Valentiful team
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Rating:
Serves: 2
Time: Active 10m · Total 10m

Ingredients

3 oz Lettuce (Salad Mix Lettuce) (I used about half a bag of the Ko Farms Omakase Mix to make 2 hearty servings)
1 Finger Lime (pearls only, seeded)
1 oz Green Caviar (AKA Caulerpa lentillifera seaweed from Kona Limu)
½ Avocado (medium)
1 Cucumbers (Japanese Cucumbers), sliced (on a bias)
Lilikoi Orange Vinaigrette (from Stacey's Garden), to taste (~2 fl oz)

Instructions

PREP THE GREENS: If needed, gently wash and spin to dry the salad greens. Tear any large leaves into bite-sized pieces. Place in a large bowl.
PREPARE THE FINGER LIME: Trim off one end of the finger lime. Gently squeeze from the opposite end to push out the citrus “pearls.”
Remove any seeds: The pearls tend to cling to your fingers, so it helps to use the tip of a knife to seperate them out.
CHOP THE GREEN CAVIAR: Roughly chop if the strands of green caviar are long. This helps distribute it evenly through the salad.
SLICE THE VEGETABLES: Slice the Japanese cucumber on a bias into thin pieces. Slice the avocado just before assembling to prevent browning.
ASSEMBLE: Layer the greens with cucumber and avocado. Scatter the green caviar and finger lime pearls over the top.
DRESS AND TOSS: Drizzle with vinaigrette and toss gently, just until lightly coated. Add more dressing as needed. Serve immediately.

Serving & Keeping

Serve: Room Temp
Keeps: Once dressed, the salad will wilt, so it is not ideal for leftovers.
Serve with: Pan-seared fish or shrimp with butter and garlic, Roasted sweet potatoes, Ginger-scallion rice, Fresh bread with soft cheese

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