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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tomato chopped
- 2 tbsp extra virgin olive oil
- 1 cup soaked arame seaweed
- 1 avocado peeled and chopped
- 1/8 - 1/4 red onion minced
- 1 carrot grated
- parsley, to taste minced
- sea salt, to taste
- fresh lemon juice, to taste
- cayenne, to taste
- 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
I've been a fan of seaweed salad for years, but I've never made it at home until recently. I was pleasantly surprised at how easy it was to make and how delicious it turned out.
This recipe is a slightly modified version of one I found on rebootwithjoe.com. The original recipe called for wakame seaweed, but I used arame seaweed because it's what I had on hand. I also added a bit of cayenne pepper to give it a little kick. The result was a delicious, refreshing salad that's perfect for a light lunch or dinner.
If you're looking for a healthy and delicious way to add more seaweed to your diet, I highly recommend giving this recipe a try. It's easy to make, and it's sure to please everyone at your table.
Step-by-step
- Mix all ingredients in a bowl.
