| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 156 | 2g | 0g | 35g |
| sugars | fibre | protein | salt |
| 25g | 6g | 3g | 0.02g |
When I first discovered the wonder that is Badderlocks Salad, I must confess I was a bit skeptical. As a seasoned culinary expert renowned for my meaty, hearty dishes inspired by the rugged wilderness of my Colorado homeland, a salad composed mainly of vegetables wasn’t exactly in myusual repertoire. Yet the vibrant colors of its ingredients, as well as the nourishing qualities it boasted, piqued my curiosity. I took the plunge, and let me tell you – best culinary dive I’ve ever taken.
Refreshing Taste Adventure
While it might seem odd to juxtapose flavors such as mango and kiwi with a main ingredient like Badderlocks, a type of seaweed commonly found along rocky seashores (Wild Walks Southwest), I can assure you that this unlikely pairing creates a truly refreshing taste experience. Complemented by the tartness of the strawberries and the sweetness of the honey, every last bite tantalizes and teases your taste buds. Mix in the poppy seeds and garnish with fresh mint leaves, and you’ll think you’ve found ocean-side paradise right in your dining room.
Nutrition-Packed Meal
Aside from its tantalizing flavor, Badderlocks Salad delivers a hefty punch in the nutrition department. Badderlocks is rich in minerals, vitamins, and antioxidants, making it a great addition to your diet. According to a study published in Marine Drugs, it contains significant amounts of potassium, calcium, magnesium, and iron. Plus, the fruit components of the salad, with their vitamins and dietary fiber, add to the overall health quotient of this vibrant entree.
Now, Badderlocks Salad does make for a complete meal on its own. However, if you’re like me and enjoy pairing your salad with other dishes, it works incredibly well with a grilled piece of trout or venison steak – one of my classic Bon Appétit recipes. Trust me, the refreshing salad balances out the rich, gamey flavor of these meats perfectly.
Experimenting with Badderlocks Salad has been an adventurous and enlightening journey for my palate and cooking style. It’s expanded my culinary horizons beyond those mountainous landscapes, and nudged me towards the nutritional abundance of the sea. Here’s hoping this recipe does the same for you.
What You’ll Need
- 3 cups fresh Badderlocks (cut into small pieces)
- 1 large mango (peeled and cut into small cubes)
- 3 kiwis (peeled and sliced)
- 1 cup fresh strawberries (halved)
- 1 cup fresh blueberries
- 1/2 cup orange juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- Handful of fresh mint leaves (for garnish)
Method
Step One
Begin by preparing your fruits. Rinse all the fresh fruits under running water. For the badderlocks, remove any hard parts and chop it into small pieces. Peel the mango and cut into small cubes. Similarly, peel the kiwis and slice them. Halve the strawberries and leave the blueberries as they are.
Step Two
In a large mixing bowl, combine all the prepared fruits – the chopped badderlocks, cubed mango, sliced kiwi, halved strawberries, and blueberries. Toss them together gently and set aside.
Step Three
Now, let’s prepare the dressing. In a smaller bowl, combine the orange juice, freshly-squeezed lemon juice, and honey. Mix it well until the honey has completely dissolved. Add in the poppy seeds and stir to distribute them evenly throughout the dressing.
Step Four
Pour this dressing over the bowl of prepared fruit and badderlocks. Lightly toss the fruits so they are all covered in the dressing. Be gentle while doing this to avoid crushing the fruits.
Step Five
Place the salad in the refrigerator to chill for about 2 hours before serving. This allows the fruits to absorb the dressing and enhances the overall taste of the salad.
Step Six
Before serving, garnish with the fresh mint leaves for a touch of freshness and added taste. Your badderlocks salad is done, enjoy this refreshing and unique treat!
