Iridescent like fresh snow with an eye-opening depth in flavour, this sea salt is the base used in the rest of our Ka’nani Hawaiian sea s.a.l.t. line. This authentic Hawaiian sea salt is harvested from the pristine ocean waters surrounding the island of Molokai, resulting in exquisite taste and an unmatched mineral content.
Uses: A true all-purpose salt; use to enhance the flavour of all of your dishes.
Ingredients: Unrefined sea salt.
Strawberry and Melon Spinach Salad Serves 12
Salad:
12 cups baby spinach leaves
2 cups sliced strawberries
2 cups honeydew melon balls
2 /3 cup chopped pecans, toasted
2 /3 cup julienne strips Gouda or Edam cheese
Ginger-Honey Dressing:
¼ cup lime juice
¼ cup honey
2 tbsp Greek Kalamata Extra Virgin Olive Oil
1 tsp grated ginger root
½ tsp White Shimmer Ka’nani Hawaiian Sea Salt
In a small bowl, whisk together all dressing ingredients. In a large bowl, toss salad with dressing. Go ahead and make this salad your way. Use your favorite greens combo. If you’re not fond of spinach, you may like to try a red leaf lettuce or radicchio. Instead of strawberries try dried cranberries, pomegranate seeds or fresh raspberries. Other options for the melon could be green grapes, apple or pear slices. Dip the apples or pears in lemon juice to keep from browning. Kiwi would also make a great substitute. (Toasting Nuts—Oven Method: Spread nuts in a shallow un-greased pan; bake uncovered in a 350° oven 6-10 minutes, stirring frequently, until light brown. Skillet Method: Sprinkle nuts in un-greased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown).