Ingredients
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20 g of Dulse algaeDried seaweed
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60 g of Beetroot
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120 g of Carrot
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1 AppleA medium-sized apple
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50 g of Walnut
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Dressing:
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to taste Extra Virgin olive oil
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to taste Balsamic vinegar
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to taste Salt
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1/2 tsp. of Ground cinnamon
Directions
Here is a fantastic way to add more seaweed to your diet, getting more iodine and other essential minerals and micronutrients. This salad has a delightful combination of sweet and sour flavors. It’s recommended to dress it with balsamic vinegar and a hint of cinnamon. You can skip the olive oil or use just a small amount. Dulse seaweed works best for this salad, but feel free to experiment with other seaweeds based on your preference.
Bon Appétit!
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Steps
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1
Done
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Soak dried red seaweed in cold water for 15 minutes until it fully rehydrates and resembles fresh seaweed. After that, gently squeeze out excess water and slice it into medium-thick strips. |
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2
Done
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Peel the skins off the raw carrots and beets. Remove the seeds from the apple, but keep the skin. Use a mandolin grater to grate everything into thin strips or slice thinly. Finely chop the walnuts. |
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3
Done
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Combine the vegetables, seaweed and nuts together. Reserve a few nuts for garnish. Dress the salad with cinnamon, salt, olive oil and balsamic vinegar. Use a small amount of oil and make sure the balsamic vinegar is noticeable. Sprinkle the salad with the reserved nuts. |
