Sea Vegetable Salad

Sea Vegetable Salad

Health Rating
Prep Cook Ready in Servings
40 min 0 min 40 min 2
Scheduled for:
Lunch on Saturday
Leftovers:
Lunch on Sunday

Ingredients for 2

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1/4 cup Sour cherry, dried (cherry marinade - can use inca berries)
1 1/2 tsp Agave nectar (syrup) (cherry marinade)
1/8 cup Apple cider vinegar (cherry marinade)
1 drop(s) Stevia, liquid (cherry marinade)
1/4 cup Miso paste (miso dressing - shiro miso)
1/8 cup Apple cider vinegar (miso dressing)
1/2 from 1 lemon Lemon juice (miso dressing)
1/8 cup, chopped Ginger root (miso dressing)
1/2 clove(s) Garlic (miso dressing)
1/8 cup Sesame oil (miso dressing)
1 1/2 tsp Agave nectar (syrup) (miso dressing - dark agave)
8 ml Seaweed, arame, dried, Eden (salad - soaked 10 mins, drained)
8 ml Seaweed, wakame, raw (salad - soaked 10 mins, drained)
1 1/2 beet(s) Beets, raw (salad - julienned)
1/2 medium Radish (salad - julienned)
1/2 green onion (stem) Green onion, scallion, ramp (salad - sliced)
1/2 cup chopped Watercress (salad)
1/2 tsp Sesame seeds, black (salad)
1/2 tsp Sesame seeds (salad - white sesame seeds)

Instructions


CHERRY MARINADE:

Combine all ingredients in a bowl and soak for half an hour or so.

Drain and set aside.

MISO DRESSING:

Combine all ingredients in a high speed blender, adjust to taste and set aside.

SALAD:

Combine all ingredients except sesame seeds in a bowl, mix by hand to combine add sour cherries, and miso dressing. Stir to combine. Garnish with sesame seeds and serve.

Nutrition Facts

Per Portion

Calories 358
Calories from fat 158
Calories from saturated fat 23.4
Total Fat 17.5 g
Saturated Fat 2.6 g
Trans Fat 0 g
Polyunsaturated Fat 7.5 g
Monounsaturated Fat 6.5 g
Cholesterol 0 mg
Sodium 1413 mg
Potassium 551 mg
Total Carbohydrate 44 g
Dietary Fiber 5.7 g
Sugars 29.5 g
Protein 6.2 g

Dietary servings

Per Portion


Vegetables 1.3

Energy sources


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