Big Salad With Sea Vegetables (mostly Raw, Gluten-free)

Ingredients

    Sea Vegetable Salad:
    4 to 5 ounces Mixed Sea Vegetables or Wakame, rehydrated
    2 cloves crushed or grated garlic
    1 avocado
    Bragg's or Nama Shoyu or Tamari or low-sodium Soy Sauce to taste
    Apple cider vinegar to taste
    Dash of sea salt
    Dash of Cayenne pepper (optional)
    -----------------------------------------------
    Green Salad:
    4 cups of mixed greens - try mesclun mix, baby spinach, matcha, arugula, or any rich green or purple colored lettuce
    6 rings of red bell pepper
    6 thick slices of cucumber
    Handful sunflower or alfalfa sprouts or micro-greens
    2 tbsp pine nuts or brazil nuts
    4-6 slices of baked tofu
    ---------------------------------------------------
    Oil and Vinegar Dressing with a Kick:
    1 tbsp Extra-virgin olive oil
    2 tbsp Apple cider vinegar
    2 tbsp Fresh lemon juice
    1 tsp Agave nectar or 100% pure maple syrup
    Dash of sea salt
    Dash of cayenne

Description

This Is A Completely Satisfying Salad That Makes A Great Meal. The Sea Vegetables Are High In Calcium, Iron, And Iodine. Serves 2.

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