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Ingredients
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Salad Base
Fresh Vegetables & Fruit
Crunch & Sea-inspired Elements
Herbs & Aromatics
Sea Elements & Finishing Touches
Method
Prep
Wash and thoroughly dry all salad greens and lettuces. Tear larger leaves into bite-sized pieces and combine in a large salad bowl.
Halve the cherry tomatoes. Thinly slice the English cucumber and red bell pepper. Peel and cube the mango. Pit and dice the avocado; toss avocado pieces gently with a squeeze of lime to slow browning and set aside.
Very thinly slice the red onion and place in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry.
If using fresh corn on the cob, cut kernels off the cobs. If using frozen, thaw and drain. Toast pepitas in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes; set aside to cool.
If rehydrating wakame, soak per package instructions, drain well and chop or tear into bite-sized pieces. Drain prepared seaweed salad well to avoid excess liquid on the salad.
Assemble Salad
Start by placing the mixed salad greens, romaine and shredded iceberg in a large serving bowl and toss gently to combine.
Arrange the halved cherry tomatoes, sliced cucumber, sliced red bell pepper, corn kernels, diced mango, diced avocado and jicama over the greens in even sections or scatter to combine, depending on desired presentation.
Nestle the drained seaweed salad in one area of the bowl to give a beach-inspired element, and scatter the rinsed capers over the salad.
Sprinkle the thinly sliced red onion (drained), toasted pepitas and crunchy wonton strips or broken pita chips across the top for texture.
Scatter the chopped cilantro, torn mint (if using), and sliced green onions over the salad.
Finishing & Serving
Season the whole salad lightly with flaky sea salt and freshly ground black pepper to taste. Because there is no dressing, toss gently only if serving immediately so avocado and mango are distributed; otherwise leave artistically arranged for a composed look.
Serve with lime wedges on the side so diners can squeeze fresh lime over their portions. Offer extra crunchy elements (wonton strips/pita chips) at the table to keep them crisp.
If preparing ahead: keep avocado, wonton strips and pepitas separate until just before serving and store greens and chopped ingredients chilled for up to 4 hours to maintain freshness.