Seaweed and Avocado Salad

Seaweed, Carrot and Avocado Salad (Paleo, AIP, Whole30, Vegan)

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.

Seaweed, Carrot and Avocado Salad (Paleo, AIP, Whole30, Vegan)
Recipe type: Salad
Cuisine: Fusion
Prep time: 
Total time: 
Serves: 2
A delicious salad made from dried seaweed with a sweet and tangy dressing!
  • 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
For the dressing:
  • 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)
  1. 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.
  2. Add all the rest of the salad ingredients.
  3. 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.

Seaweed and avocado salad


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