Clam and Water Parsley Salad recipe - ingredients, nutrition and when to eat it
A spring salad of blanched clams and fragrant water parsley tossed lightly in a yuzu vinegar dressing.
A spring salad of blanched clams and fragrant water parsley tossed lightly in a yuzu vinegar dressing. Its tangy flavor and crisp onion make it a refreshing choice for lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 240.5g serving): 176.4 kcal · protein 14.7g · carbohydrate 21.9g · fat 2.5g · sodium 599.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: As soon as the clams open while blanching, take them out so the meat stays tender.
Tips: Pat the water parsley dry well so the dressing doesn’t get watery and its aroma stays bright.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Clams — 100 g
- Water parsley — 1 handful
- Onion — 0.3 pc
- Yuzu marmalade — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 1 tsp