Side Dish: Canada – British Columbia – BC Sea Asparagus Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 10 min

Total 30 min

Ingredients

- 8 oz (225 g) sea asparagus (salicornia), trimmed and rinsed
- 4 cups (120 g) mixed baby greens (arugula, baby spinach, spring mix)
- 1 small English cucumber, thinly sliced, about 6 oz (170 g)
- 4 radishes, thinly sliced
- 1 small shallot, very thinly sliced, about 1 oz (28 g)
- 1/3 cup (45 g) toasted hazelnuts, roughly chopped
- 2 tbsp (30 ml) fresh chives, finely chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 1/2 tbsp (22 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 1/4 tsp (1.25 ml) flaky sea salt, plus more to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tsp (approx. 1 g) lemon zest, for finishing
- Optional: 2 oz (55 g) smoked BC salmon, flaked

Instructions

Short Description:
A crisp, briny salad featuring locally foraged sea asparagus (salicornia) tossed with baby greens, cucumber and a light lemon-Dijon vinaigrette. Toasted nuts and fresh chives add texture while the dressing highlights the sea asparagus' natural ocean flavor.

Regional Notes:
This Pacific Canada version centers sea asparagus, a coastal plant commonly harvested on Vancouver Island and the Salish Sea shores; unlike inland green salads, the brief blanch or raw use preserves its saline pop. The dressing is intentionally light and lemon-forward to accentuate the sea notes rather than mask them.

1. Prepare the sea asparagus by trimming any tough bases and rinsing thoroughly to remove sand. If you prefer a slightly softened texture, bring a pot of salted water to a boil, blanch the sea asparagus 20–30 seconds until bright green, then plunge into ice water; drain and pat dry. Very young tender stalks may be used raw.
2. Toast the hazelnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool, then roughly chop.
3. Whisk the dressing: in a small bowl combine lemon juice, Dijon mustard, honey (or maple), sea salt and pepper. Whisk while slowly streaming in the olive oil until emulsified.
4. In a large bowl, combine the mixed baby greens, cucumber slices, radish, shallot and prepared sea asparagus. Pour the dressing over the salad and toss gently but thoroughly to coat.
5. Transfer the salad to a serving bowl or platter. Scatter the toasted hazelnuts and chopped chives over the top, finish with lemon zest and adjust seasoning with additional flaky sea salt or pepper as needed. If using, sprinkle the flaked smoked BC salmon over the salad.
6. Serve chilled or at cool room temperature as a side to grilled seafood, roasted fish, or a summer barbecue.