Marinated Sea Vegetables Salad
When you think of superfoods, sea vegetables usually aren’t the first to come to mind. However, Sea Vegetables are incredibly rich in nutrients. Most people have eaten sushi rolls, and have been introduced to the taste of seaweed that way. The health benefits alone are a reason to add more sea vegetables into your diet.
Health Benefits:
- High in iodine, which is crucial for thyroid and hormonal health
- Rich in Chlorophyll, which nourish red blood cells and help cleanse and detoxify
- High in iron, an important mineral for energy production and a fabulous alternative for anyone who does not eat meat
- Contains Vit C, which is great for immunity and helps with iron absorption
- Contains protein, a great alternative for non meat eaters
- High in B vitamins, which are essential for energy and stress relief
- Rich in polysaccharides, which have anti-inflammatory, immune boosting and cancer fighting properties
- Naturally salty! A great alternative to traditional table salt
If you’ve never tried cooking with Sea Vegetables, this Marinated Sea Vegetable Salad is a light and refreshing introduction.
My kids eagerly gobble this salad up. It’s equally delicious the next day – perfect for leftovers. Store in a sealed container in the refrigerator, (keep the sea vegetables separate from your greens so they don’t get soggy, just add those in later) – making it a healthy option for packed lunches.
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- 1 package mixed sea vegetables
- 2 cups arugula - also known as rocket
- 1 cup english cucumber; sliced
- 1 cup baby Tomatoes; sliced in half
- 1 avocado; pitted and sliced
- 1 bell Pepper; sliced
- 2 tbsp sesame Oil
- 1/4 tsp minced garlic
- 1 1/2 tsp minced ginger
- 1 tsp lemon juice
- 1 tsp honey
- 1 tbsp lime juice
- 1 tbsp coconut amino’s or tamari
- ½ tsp chili pepper flakes optional
- 1 tablespoon black sesame seeds
- 1 tsp hemp seeds
- fresh cilantro
- Soak sea vegetables in water for a minimum of 5 minutes; drain and rinse thoroughly.
- Prepare the dressing by mixing garlic, ginger, honey, lemon, lime juice and coconut aminos or tamari in a bowl. Slowly whisk in oils to emulsify; then stir in chili pepper flakes.
- To prepare the salad, combine drained sea vegetables, kale, cucumber rounds and dressing in a large bowl; toss to coat well. Top with sliced avocado, then garnish with cilantro sesame and hemp seeds.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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