Asian Sea Veggie Salad
- Course/Dish: Salads, Appetizers
- Meals: Lunch, Dinner, Snack
- Main Ingredient: Lemon, Seaweed
- Difficulty: Easy
- Cuisine: Japanese
- Rainbow Green Cuisine: Phase 2
- Serves: 1-2
This recipe takes but minutes to throw together and is bursting with minerals that will nourish and sustain you. The dressing is light and fresh, and only requires a brief whisk. Chef Mila Llina shares with us some nutritional wisdom, "If there's one thing, aside from leafy greens, that I would recommend people start incorporating into their diet, it would definitely be sea vegetables! They're loaded with vitamins and minerals, including trace minerals! I can't say enough about how wonderful they are." Here's to the power of the sea veggie!
1 Cup assorted sea vegetables such as sea palm, sea spaghetti, dulse, nori, wakame, etc.
1 Cup purified water
Juice of 1 lemon
1 tsp raw honey
1 tsp sesame oil
1/2 tsp toasted sesame oil (enhances flavor)
1/2 tsp Tamari soy sauce
1/8 tsp grated ginger
Start by soaking 1 cup of your favorite sea veggies in 1 cup of water to soften them. Make sure to use clean water (not tap). Discard excess water.
Whisk together dressing ingredients and toss over the sea veggies. Garnish with sesame seeds. Enjoy!