Recipe: Cucumber and Sea Asparagus Salad

This is a recipe I put together over the holidays in Hawaii. Sea asparagus or samphire is a veggie (or succulent herb) that grows between salt water and fresh water. It has a natural saltiness and crunch that lends itself well to a simple salad like this one. Sea asparagus is an excellent natural source of iodine. Sea asparagus in available seasonally, when harvested wild in Canada and Europe. Fresh sea asparagus is cultivated year round on the north shore of Oahu and is available at farmers markets throughout the island and at Foodland.

Fresh sea asparagus grown on the north shore of oahu

Fresh sea asparagus grown on the north shore of oahu-the best sea asparagus for taste and texture

1 japanese cucumber, chopped

1 cup fresh sea asparagus, rinsed and roughly chopped

1/4 maui onion, finely chopped

1 small tomato, chopped

fresh lime juice to taste

1 tablespoon Pele’s Fire chili infused macadamia oil (or any other oil you like, spice is adds great flavour to the salad)

chopped fresh cilantro to taste, or chopped shiso for those that don’t like cilantro (thank you Sharon S.)

In a bowl, toss together cucumber, sea asparagus, onion, tomato, and chili oil. Season with lime juice to taste. Top with chopped cilantro or shiso. Enjoy any time with breakfast, lunch or dinner.




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