Salads

Sea Grape Salad from Fiji – A Preview of Summer!

Sea Grapes are called “nama’ in Fiji and are harvested in shallow waters near the reef. Nama is often seen in markets or on the buffet tables in resorts. It is said to have anti-fungal and anti-viral properties and they are a fantastic alternative to caviar. Here is an easy recipe that will take you back to tropical Fiji !

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Sea Lettuce Leaves with Roasted Pineapple Chunks

I have found that Sea Lettuce pairs really well with fruits. I like to work with the leaves, their bright colour never fails to lift the look of a dish and their delicate taste doesn’t need strongly flavoured seasoning. This surprising combination is visually stunning, super easy to prepare and really pleasing to the taste buds ! Try it next time you entertain…serve it as a canapé, in individual spoons as shown here, with a glass of sparkling wine !! This recipe is sure to impress !

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Sea Spaghetti & Kale salad with fresh Ginger

The truth is that I have always struggled to find tempting recipes using kale. Kale is incredibly nutritious and that it has a reputation for being full of cancer-preventing compounds, so it is well worth eating it ! The Sea Spaghetti adds colour, a whole host of different nutrients and a flavour that complements the greens & the ginger wonderfully.

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Beetroot, Fennel & Feta Salad flavoured with Smoked Kelp

This lovely fresh autumn salad is crunchy, colourful and satisfying. Smoked Kelp is used here instead of salt or any other seasoning; it is a lovely vegetarian alternative to bacon for those who like the smoked flavour in food.

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Simple seaweed salad, Asian-style with Wakame

The recipe for this salad taste very similar to the one that is available in the stores…only you know exactly what is in it ! The ones sold commercially often contain suspicious ingredients to preserve the colour and crunchiness.

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Orzo, Barley, Nuts & Wakame Salad

Wakame, a versatile sea vegetable traditionally in miso soup. Wakame is a lot more than a soup ingredient. Its silky texture, deep green colour and mild oyster–like taste make it a versatile participant in a wide variety of dishes.a This creative mixture of grain, pasta, nuts, seaweed and herbs is a feast for the eyes and the palate.

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