UNDER THE SEAWEED SALAD

seaweed
Not a fan of eating Seaweed?!!  I totally understand.  Nevertheless, I am here to remind you that sea vegetables are low calorie and are one of the richest sources of minerals in the vegetable kingdom!  For reals!  What minerals, you ask?  Magnesium, Iron, Fiber, Iodine, Calcium, etc, etc, etc.  Natural food-type stores offer the best quality dried seaweed, and I urge you to try this simple recipe.  Keep it fresh, keep it real, y’all!
(Pictured below with tuna tartare, nom nom!)
SEAWEEDTUNA
UNDER THE SEAWEED SALAD
Serves 2.
2 ounces wakame seaweed
1/4 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon yellow miso paste (omit if you are soy-sensitive)
1 tablespoon finely grated ginger
1 teaspoon honey
1/2 cup avocado oil
1 teaspoon toasted sesame oil
salt, for seasoning
6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)
2 thinly sliced scallions

  1. Bring a medium saucepan of water to a boil. Add wakame seaweed and remove the saucepan from the heat; let stand until softened, 20 minutes.
  2. Drain the wakame, rinse under cold water and pat dry. Remove any tough ribs from the wakame and thinly slice.
  3. In a medium bowl, whisk rice vinegar with lime juice, yellow miso paste and ginger, along with honey.
  4. Whisk in avocado oil and toasted sesame oil and season with salt. Add the wakame along with cucumbers and scallions and toss well. Garnish with toasted sesame seeds and serve right away.

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