Seaweed Salad
This is a slightly modified version of a recipe I found on rebootwithjoe.com. Honestly, when I first started making it, I thought it was going to be gross, but once it was done, it was surprised at how tasty it was. It's one of those dishes that's better than the sum of its parts. Now I can't get enough.
This is a slightly modified version of a recipe I found on rebootwithjoe.com. Honestly, when I first started making it, I thought it was going to be gross, but once it was done, it was surprised at how tasty it was. It's one of those dishes that's better than the sum of its parts. Now I can't get enough.
- Carbohydrate 18.1670174411765 g
- Cholesterol 0 mg
- Fat 28.4949981470588 g
- Fiber 8.89023864654899 g
- Protein 3.24985091176471 g
- Saturated Fat 4.03981 g
- Serving Size 1 1 Serving (233g)
- Sodium 270.9725 mg
- Sugar 9.27677879462748 g
- Trans Fat 1.36912814705883 g
- Calories 320 calories
Step-by-step
- MIx all ingredients in a bowl.
Why does dried arame require soaking before use? Dehydrated marine vegetables must rehydrate fully to break down dense cell walls and eliminate excess sodium before combining with fresh produce. Soak the arame in cold water for 15 minutes, then squeeze it firmly by hand to remove excess moisture. Without this pressing step, residual brine will dilute the dressing and compromise the dish.
Adapting for Dietary Restrictions
Raw preparations allow flexible ingredient swaps without altering structural integrity. To lower the fat content by half, substitute the extra virgin olive oil with a 1:1 ratio of fresh citrus juice combined with vegetable broth. If red onions present too sharp of an allium bite, submerge the minced pieces in ice water for 10 minutes to neutralize volatile sulfur compounds before mixing them into the bowl.
- Ensure the avocado is just firm to the touch; overripe flesh will break down into a puree when tossed.
- Store leftovers in a sealed glass container for no longer than 24 hours to prevent the tomatoes from releasing excess water.
- Grate the carrot on a fine rasp rather than a coarse shredder to ensure uniform integration with the delicate seaweed strands.
