I just keep harvesting lettuce! I made Salmon Salad with Water Chestnuts with my deck grown lettuce for this post, and dinner for Dad & I. This post is also for the event started by Kalyn at Kalyn's Ktichen,
Weekend Herb Blogging hosted by Wandering Chopsticks from Southern California this week.
As you can see, even after this big salad, I still have plenty left to harvest. It just keeps growing!
Salmon Salad with Water Chestnuts
Ingredients:
A variety of organic leaf lettuce to line your salad plate
6 oz. of wild caught Pink Alaskan salmon, skinless, boneless
8 oz can of sliced water chestnuts, sliced and halved
2 tops of green onion, sliced thinly
~2 oz. Annie's Naturals Tuscany Italian Salad Dressing
Instructions:
Mix the last four ingredients together and place in a mound atop artfully arranged lettuce leaves. Serves 2 as a small main dish.
So what about water chestnuts? Are they healthy? Water chestnuts are a good source of potassium and fiber. They are a tonic and have been credited with curing jaundice, and relieving coughs when ground and mixed with water. They are low in sodium, and fat is virtually non-existent. Caloriewise, one cup of water chestnut slices contains about one hundred-thirty calories. Low carb dieters, be careful, water chestnuts are high in carbohydrates.Happy Memorial Day!
Your lettuce looks great! I planted romaine lettuce, spinach, and arugula, but they're only about as big as my little fingernail so far. I bet this is delicious with the garden lettuce.
ReplyDeleteI love that your lettuce was grown in small pots and yet you're still able to eat from your garden! Thanks for your submission.
ReplyDeleteThat's awesome you have lettuce already! And your salmon salad sounds delicious! We're having a salmon recipe contest and awarding the creator of the best recipe with 15 lbs. of Wild Salmon! If you'd like to enter a recipe, please do so at MarxFoods.com
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