This Korean Salad Recipe is simple, easy to make, and is a great pairing for a Korean main dish.
Start by putting the greens in a mixing bowl.
Then add the lime juice and olive oil.
Then sprinkle salt and pepper to taste.
Toss until well combined.
Portion the salad into side salad bowls or on the plate along with your main dish.
Sprinkle toppings onto each portion of the plated greens.
Korean Salad Recipe Notes:
Salad Base Notes: *
For the greens – I used spring mix. This Korean Salad Recipe can be varied with any type of leafy green, such as spinach, kale, baby kale, romaine, etc.
For the salt, I usually use either Sea Salt or Pink Himalayan Sea Salt.
For 2 servings, I used:
Notes for Directions: **
The lime juice and olive oil should together lightly dress the leafy greens. If you end up putting in too much, then you can add more leafy greens to the bowl to balance it out. If it is not dressed enough, then add a little more as you prefer.
When including toppings, include the toppings on the individual servings rather than tossing together within the bowl. This will allow you to properly portion over each serving.