2 Serves
20 Mins
Thoroughly wash the cucumber and lettuce under cold running water, then dry them using a salad spinner.
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JapaneseVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
108 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
656 mg / 4,700 mgSodium
878 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Using a chef's knife and cutting board, chop the cucumber, tomato, and onion and salmon into bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the prepared vegetables in a large serving bowl, drizzle with the dressing and sesame seeds, and toss gently to coat.
8
g95
g8
g
Japanese
Japanese