Description
This Spirulina Sea Salad features kelp noodles, dulse ribbons and an addicting Spirulina Dressing tossed with seasonal greens, avocado, cucumber, radish and optional smoked ahi or smoked salmon. Vegan-adaptable and Low-carb.
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
- Kelp noodles (optional), a handful (1 cup)
- 1–2 watermelon radishes ( or regular radish), thinly sliced
- Protein options: Smoked ahi, smoked salmon, baked or smoked tofu, edamame
- Garnish: Sprouts (sunflower are nice), hemp seeds or sunflower seeds, cilantro or edible flower petals
Spirulina Dressing: (makes 1 cup)
- 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)
- 1 teaspoon spirulina, more to taste
Instructions
Soak the dulse ribbons 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- greens first then cucumber, avocado, scallions, kelp 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 Ahi Tuna
- 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