Seaweed, Carrot and Avocado Salad (Paleo, AIP, Whole30, Vegan)
 
Prep time
Total time
 
A delicious salad made from dried seaweed with a sweet and tangy dressing!
Author:
Recipe type: Salad
Cuisine: Fusion
Serves: 2
RecipeIngredients
  • 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)
RecipeInstructions
  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.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/04/seaweed-carrot-and-avocado-salad-paleo-aip-whole30-vegan.html