| Prep: 20 mins | Cook: None | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 175 | 11g | 4g | 19g |
| sugars | fibre | protein | salt |
| 12g | 7g | 4g | 0.8g |
There’s something magical about combining familiar flavors with exotic ingredients, and the Sea Grapes Salad with Lemongrass Dressing captures that enchantment perfectly. I remember the first time I tasted sea grapes, also known as Caulerpa lentillifera, while visiting a coastal market. Their briny, slightly crisp texture immediately transported me to a place where the ocean meets the land, creating a vivid culinary experience. The lemongrass dressing adds a zesty tang that complements the sea grapes’ unique profile, tying together the fresh, vibrant flavors of this salad.
A Symphony of Textures and Flavors
What I love about this Sea Grapes Salad with Lemongrass Dressing is how it harmoniously blends different textures and flavors. The creamy avocado contrasts beautifully with the crunchy coconut flakes, while the sweetness of the mango balances the subtle heat from the bird’s eye chili. The roasted peanuts, optional but highly recommended, add an earthy crunch that ties everything together.
Nutritional Goldmine
This salad isn’t just a treat for your taste buds; it’s a powerhouse of nutrients. Sea grapes are rich in vitamins and minerals such as iodine, calcium, and magnesium, which are excellent for thyroid function and bone health. The avocado brings heart-healthy monounsaturated fats, while the mango and cherry tomatoes add a dose of antioxidants and vitamin C.
The lemongrass dressing is not only flavorful but also beneficial for digestion and known for its anti-inflammatory properties. Incorporating fresh herbs like cilantro and mint adds an extra layer of freshness and nutrients, making this dish not just a delight to eat but also a boon for your health.
Pairing Perfection
Sea Grapes Salad with Lemongrass Dressing can stand alone as a light lunch or dinner, but it also pairs wonderfully with seafood dishes like grilled shrimp or baked fish. Its vibrant flavors make it an excellent companion to a simple bowl of jasmine rice or as a fresh side for more substantial mains like chicken satay or a tofu stir-fry. The salad’s versatile nature ensures it complements a wide array of dishes, enhancing any meal with its exotic flair.
In many ways, this recipe reminds me of a dish I once had in a quaint bistro in France—light yet flavorful, and bursting with fresh ingredients. In every bite, you get a blend of my Creole roots with a touch of French sophistication, yet it steps into its own unique identity with the infusion of Asian ingredients. It’s a perfect example of how food can be a melting pot of cultures and flavors, creating something truly spectacular.
What You’ll Need
- 2 cups sea grapes (Caulerpa lentillifera)
- 1 mango, peeled and diced
- 1 avocado, peeled, pitted, and diced
- 1/2 cup cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons roasted peanuts, crushed (optional)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 stalk lemongrass, bottom part finely minced
- 2 cloves garlic, minced
- 1 small bird’s eye chili, finely chopped (optional)
- Salt and pepper to taste
Method
Step One
Rinse the sea grapes under cold water to remove any excess salt. Drain well and set aside.
Step Two
In a large mixing bowl, combine the diced mango, diced avocado, halved cherry tomatoes, finely sliced red onion, chopped cilantro, and chopped mint leaves.
Step Three
In a dry skillet over medium heat, toast the unsweetened coconut flakes until they are golden brown. Remove from heat and set aside.
Step Four
Prepare the lemongrass dressing by whisking together the lime juice, fish sauce, soy sauce, honey, minced lemongrass, minced garlic, and finely chopped bird’s eye chili (if using). Add salt and pepper to taste.
Step Five
Gently toss the sea grapes with the fruit and herb mixture in the large mixing bowl. Be careful not to crush the sea grapes.
Step Six
Pour the lemongrass dressing over the salad and lightly toss to combine.
Step Seven
Transfer the salad to a serving plate and sprinkle the toasted coconut flakes and roasted peanuts (if using) on top. Serve immediately.
