Returning once more to our beloved romaine lettuce as part of this basic and light romaine, cucumber & mung bean sprout salad with a complementary sweet almond, lemon, and maple syrup dressing.
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Large salad bowl
- Small bowl (for dressing)
- Utensils to mix ingredients
- 2 medium heads romaine lettuce chopped
- 1 cucumber sliced and/or cubed
- 2 small Italian sweet peppers cut to desired size
- 75 grams mung bean sprouts
- 3 scallions cubed
- 3 tablespoons sweet almond oil
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 3 heaping teaspoons sesame seeds
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Get ingredients ready for preparation and use.
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On your serving plate, place a ring of cucumber slices and sprinkle a pinch of sesame seeds over the cucumber.
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In a large salad bowl, add chopped romaine, Italian sweet peppers, remaining (cubed) cucumbers, and scallions. Set aside and proceed to preparing the dressing.
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In a small bowl, mix together the sweet almond oil, lemon juice, maple syrup, and sesame seeds. Whisk thoroughly using a fork.
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When the dressing is ready, pour it over the salad.
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And voila! Your salad is ready for serving.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
Special ingredient(s) used:
