Fiddlehead Fern and Shrimp Salad with Perilla Dressing recipe - ingredients, nutrition and when to eat it
This spring salad pairs blanched fiddlehead ferns with plump shrimp and a nutty perilla dressing. Fragrant and light, it makes a lovely lunch or side dish.
Salads & light · 15 minutes to cook
Nutrition (per 192.5g serving): 151.8 kcal · protein 18.9g · carbohydrate 11.6g · fat 3.9g · sodium 346.3mg
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: Blanch the fiddlehead ferns briefly to preserve their aroma and crisp texture.
Tips: Toss them with the dressing just before serving to keep them fresh and crisp.
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Ingredients (1 serving)
- Fiddlehead fern — 80 g
- Shrimp — 80 g
- Perilla seed powder — 1 Tbsp
- Plain yogurt — 1 Tbsp
- Vinegar — 1 tsp
- Honey — 0.5 tsp
- Salt — 0.2 tsp