Alaskan Tlingit Sea Asparagus Salad
Nov 17, 2025
A crisp Tlingit sea asparagus salad combining blanched beach greens with tomatoes, cucumber, and onion, tossed in a light mayo-vinegar dressing for a naturally salty, refreshing dish.
- Servings
- 4
- Course
- Salad
Ingredients
- 1 cup fresh sea asparagus (beach asparagus), rinsed
- 1 cup tomatoes, medium diced
- 1 small cucumber, medium
- ½ small red onion, medium diced
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon sugar
- Freshly ground black pepper, to taste
Instructions
-
Bring a small pot of water to a boil. Blanch the sea asparagus for 1 minute, then transfer immediately to an ice bath. Drain and set aside.
-
In a large bowl, combine cherry tomatoes, cucumber, red onion, and blanched sea asparagus.
-
In a small bowl, whisk together mayonnaise, vinegar, and sugar until smooth. Season with black pepper to taste.
-
Pour dressing over the vegetables and toss gently to coat. (No salt needed—the sea asparagus provides natural salinity).
-
Chill for 15 minutes before serving to allow flavors to meld.
