Sea Vegetable Salad

19 40 330
Ingredients Minutes Calories
Prep Cook Servings
40 min 0 min 4
Sea Vegetable Salad
Health Highlights

Ingredients


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

Instructions


1. Cherry Marinade:

  • Combine all ingredients in a bowl and soak for half an hour or so.
  • Drain and set aside.


2. Miso Dressing:

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


3. 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.

Notes:

Nutrition Highlights

  • Wakame is high in iodine which may support proper thyroid function
  • Seaweed is a plant-based Omega 3 fatty acid and contains chlorophyll which is a plant pigment that has anti-inflammatory properties!

 


Nutrition Facts

Per Portion

Calories 330
Calories from fat 150
Calories from saturated fat 22.2
Total Fat 16.6 g
Saturated Fat 2.5 g
Trans Fat 0
Polyunsaturated Fat 7.2 g
Monounsaturated Fat 6.2 g
Cholesterol 0
Sodium 1328 mg
Potassium 542 mg
Total Carbohydrate 42 g
Dietary Fiber 5.5 g
Sugars 28.4 g
Protein 5.9 g

Dietary servings

Per Portion


Vegetables 1.3

Energy sources


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