Salad: United States – Guam, Pacific Island United States Territories – Fina'denne' Salad

Serving Size: 4

Approximate Time

Prep 10 min

Cook 3 min

Additional 10 min

Total 23 min

Ingredients

- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) white vinegar (or cane vinegar)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) finely chopped sweet or red onion
- 1 small hot bird's eye chile, finely chopped (or 1/4 tsp / 0.5 g crushed red pepper) — adjust to taste
- 6 cups (180 g) mixed salad greens (romaine and leaf lettuce)
- 1 medium cucumber, thinly sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, cut into wedges or large dice, approx. 10 oz (280 g)
- 1/2 medium red onion, thinly sliced, approx. 3 oz (85 g)
- 2 green onions (scallions), thinly sliced, approx. 1 oz (28 g)
- 1/4 cup (15 g) fresh cilantro leaves (optional)
- 8 oz (225 g) cooked shrimp, peeled and deveined (optional, chilled or warm)
- Lime wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
A bright Chamorro salad of crisp greens, cucumber, and tomato dressed with fina'denne', a tangy soy–vinegar sauce punched up with lemon, onion, and hot pepper; optional cooked shrimp adds seafood richness commonly found on Guam.

Regional Notes:
This is the Guam (Chamorro) version centered on fina'denne', the local soy–vinegar sauce of soy sauce, vinegar, lemon juice, raw onion, and hot pepper used as the dressing. Unlike generic salads, the bold, salty-acidic fina'denne' defines the flavor and can be served extra on the side for those who like more heat or salt — a common practice in Guam.

1. Make the fina'denne': In a small bowl combine soy sauce, white vinegar, lemon juice, chopped onion, and the finely chopped hot chile. Stir and let sit 5–10 minutes so the onion and chile infuse the liquid; taste and adjust heat or acidity as desired. This yields about 1/3 cup (80 ml).
2. If using raw shrimp, pat 8 oz (225 g) shrimp dry, season lightly with salt and pepper, and quickly cook in a skillet over medium-high heat with 1 tsp neutral oil for 2–3 minutes per side until opaque; remove and cool slightly. Alternatively use pre-cooked shrimp warmed or chilled.
3. In a large bowl combine mixed salad greens, sliced cucumber, tomatoes, thinly sliced red onion, green onions, and cilantro if using.
4. Add the shrimp (if using) to the salad. Spoon about 3–4 tbsp (45–60 ml) of the fina'denne' over the salad — start with less and add more to taste — and toss gently to coat. Reserve any extra fina'denne' to pass at the table.
5. Season the salad with salt and pepper only if needed (fina'denne' is salty). Transfer to a serving platter or divide among plates. Serve immediately with lime wedges and the remainder of the fina'denne' on the side for extra dressing.