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Summer Sea Veg Salad

This raw sea vegetable salad is great on hot summer days when we need to replace minerals because we are sweating more. Using dulse helps keep potassium levels stable so you sail through hot, humid days.
Makes 3–4 servings

Ingredients
1 large cucumber, unpeeled and thinly sliced into rounds, do not peel
2 cups cherry tomatoes, halved
1 ripe, but firm avocado, pitted and diced
3–4 springs fresh basil, coarsely chopped
2 cups baby spinach, rinsed well
½ cup torn dulse leaves
Avocado oil
Soy sauce
Cracked black pepper
Juice of ½ fresh lime

Directions
Combine cucumber, tomatoes, avocado, basil, spinach, and dulse in a salad bowl. Whisk together oil, soy sauce, pepper, and lime juice. Adjust seasonings to your taste. Toss dressing gently with salad, taking care not to break avocado. Serve at room temperature or chilled.


BW-Spoons

Ergo Chef
WholeFoods-Jan-2013
Chia
  
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