I love watching ‘Chopped’, the food network show where competitors have to create fancy dishes using a set of basket ingredients. It’s so fun! Well, let’s say there’s a lot of fun nowadays in my kitchen since I have to work with whatever is available in my refrigerator and pantry:) Because of the shutdown, I have limited my grocery trips to only once in two weeks. Don’t ask me how many times I used to go to the grocery store in a week previously! It’s kind of crazy but unlike most people who hate grocery shopping, I have always loved it and would make multiple visits in a week to various grocery stores around our town!
So anyways, this salad was a dish that was created working with what we had. I wanted to make a salad but didn’t have enough lettuce or cucumbers. As I was checking my refrigerator, I noticed a pack of seaweed left from long ago so I pulled that out. I didn’t have any cucumbers to make a seaweed and cucumber salad that I was used to making. So then I decided to grate some carrots instead of the cucumber. And then on a whim, I decided to in some avocado too!
The dressing was made of ginger juice, lemon juice and some apple cider vinegar. I also added some sesame oil as it really goes well with everything asian! You could also sprinkle some sesame seeds on top! The family loved the salad and it was a great way to use up leftover seaweed. Adding the lettuce also I think makes the seaweed smell and flavor less overpowering for those who don’t particularly like seaweed.
Btw if you didn’t already know, Seaweed contains a wide range of vitamins and minerals. Eating just 1 ounce of seaweed a week can provide crucial minerals and a healthy dose of vitamins C, E and B complex, plus beta-carotene and a reliable source of dietary iodine. Seaweed is also a good source of magnesium, folate, calcium and vitamin K. Seaweed also has anti-inflammatory properties due to its high antioxidant capacity and omega-3 content. Because of this, seaweed is great for vegans since a vegan diet lacks in B12 and also omega 3 fatty acids. Seaweed also acts as a wonderful prebiotic food and helps to feed the probiotic(good) bacteria in your gut 1,2.
I like this brand of seaweed as they come pre-cut for salads and soups. Wakame is the type of seaweed in this brand and it is ideal for salads.
Bringing this salad to the Paleo/AIP recipe Roundtable hosted by Eileen of Phoenix Helix.
- 1 cup dried seaweed, about 1 ounce
- 1 cup water
- About 1 cup shredded romaine lettuce
- ½ cup grated carrots
- ½ of a ripe avocado, cut into thin slices or diced
- 1 tsp fresh ginger juice (if you don't have fresh ginger, you can use ground ginger)
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar or apple cider vinegar
- ¼ tsp sea salt
- 1 tbsp maple syrup
- 1 tsp sesame oil (optional; omit for AIP)
- In a large mixing bowl, add the dried seaweed and the water. Let sit for about 15 mins. Then drain the water and add the hydrated seaweed back into the bowl.
- Add all the rest of the salad ingredients.
- For making the dressing, add all the dressing ingredients to a small clean, glass jar. Then close the lid and shake vigorously. Pour this dressing over the salad. Toss well to mix dressing with all the veggies. Let sit for 5 minutes before serving.
