Name: Seaweed Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1/4 cup dulse ribbons, soaked in water; 4 ounces baby kale (or sub other salad greens); 1 Turkish cucumber, sliced; 1 avocado, diced or sliced; 1-2 green onions; 1-2 cups Wakame or Kelp noodles; 2 radishes, thinly sliced ( watermelon radishes are pretty here!); Protein options: Smoked ahi, smoked salmon, baked or smoked tofu, edamame; Garnish: Sprouts (sunflower sprouts are nice), hemp seeds or sunflower seeds, cilantro or edible flower petals; 1/4 cup water; 1/3 cup olive oil; 1/4 cup hemp seeds (or raw sunflower seeds –if you have a high-powered blender); 3 tablespoons Apple Cider vinegar; 1 garlic clove; 3/4 teaspoon salt; 1/4 teaspoon cracked pepper; 1/2 cup cilantro (packed, small stems ok), or basil, or flat leaf parsley; 1 teaspoon spirulina, more to taste

Description

This seaweed salad features kelp noodles, dulse ribbons, and an addicting Spirulina Dressing tossed with seasonal greens, avocado, cucumber, and radishes. Vegan-adaptable and Low-carb.

Ingredients

Units

1/4 cup dulse ribbons, soaked in water
4 ounces baby kale (or sub other salad greens)
1 Turkish cucumber, sliced
1 avocado, diced or sliced
1–2 green onions
1–2 cups Wakame or Kelp noodles
2 radishes, thinly sliced ( watermelon radishes are pretty here!)
Protein options: Smoked ahi, smoked salmon, baked or smoked tofu, edamame
Garnish: Sprouts (sunflower sprouts are nice), hemp seeds or sunflower seeds, cilantro or edible flower petals

Seaweed Salad Dressing

1/4 cup water
1/3 cup olive oil
1/4 cup hemp seeds (or raw sunflower seeds –if you have a high-powered blender)
3 tablespoons Apple Cider vinegar
1 garlic clove
3/4 teaspoon salt
1/4 teaspoon cracked pepper
1/2 cup cilantro (packed, small stems ok), or basil, or flat leaf parsley
1 teaspoon spirulina, more to taste

Instructions

Soak the dulse ribbons (or any dried seaweed) in a small bowl of water, 15 minutes or until softened
Make the Spirulina dressing– add all but the cilantro and spirulina to a blender, and blend until creamy and smooth- a full minute. Add cilantro and spirulina, pulse until well combined and smooth.
Add the salad ingredients to a bowl- salad greens first, then cucumber, avocado, scallions, seaweed or kepl noodles, radishes, drained dulse, and your choice of protein.
Toss with some of the dressing, just enough to coat– you will not need it all.
Garnish with seeds and sprouts.

Notes

The spirulina dressing will keep up to 5 days in the fridge.

You can make the salad ahead- leaving off the dressing, fish and avocado- then add and toss right before serving. Salad will keep 3 days in the fridge.

Nutrition

Serving Size: (with 8 ounces smoked salmon)
Calories: 313
Sugar: 2.3 g
Sodium: 253.9 mg
Fat: 22.6 g
Saturated Fat: 3.2 g
Carbohydrates: 12.7 g
Fiber: 6.2 g
Protein: 19 g
Cholesterol: 22.2 mg