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Seaweed and Avocado Salad

This seaweed and avocado salad is an absolute winner! Through my experimentation with various ingredient combinations, I have created a dish that perfectly balances the strong flavor of seaweed. Packed with nutrients and satisfying fullness, this salad offers a delightful mix of bitter-sweetness, crunch, and heat that will tantalize your taste buds. Whether you're a dedicated raw foodist or vegan looking to elevate your salad game, this dish is a must-try. Meat eaters, feel free to give it a shot, but be warned - it's a whole new level of deliciousness!

Ingredients:

·         Wakame seaweed

·         One diced large tomato

·         1 ½ diced avocados

·         ½ diced red onions

·         Shiitake mushrooms

·         ¾ cup of cranberries

·         ½ cup of almond slivers

·         two tablespoons of apple cider vinegar

·         ¼ cup of olive oil

·         two tablespoons of freshly squeezed lemon juice

·         ½ cup of Nutritional yeast

·         One teaspoon of onion powder

·         One teaspoon of garlic powder

·         Red pepper flakes

·         Pink Himalayan salt to taste

To prepare the seaweed salad, start by soaking your desired amount of seaweed in spring or filtered water for approximately one hour until it softens. Once softened, remove the seaweed from the water and gently squeeze out any excess moisture. Proceed to chop the seaweed into small pieces and transfer them to a large bowl. Next, add apple cider vinegar and olive oil, massaging them into the seaweed until it reaches a tender texture.


Following this, incorporate diced tomato, red onion, avocado, shiitake mushrooms, almond slivers, and cranberries into the bowl, mixing well. Squeeze fresh lemon juice over the salad to prevent the avocado from browning. Then, add nutritional yeast, onion powder, garlic powder, and red pepper flakes, ensuring thorough mixing.


Tasting the salad before adding salt is recommended, as seaweed naturally contains sodium. Adjust salt to taste, being mindful not to overpower the flavors. Finally, refrigerate the salad until ready to serve.

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