Have you been craving more flavor and variety in a salad? Nori salad may be your answer!
For us, this was going to be “The Year of More Fruit and Vegetables”. Despite how this year has gone, we’ve largely stuck to that resolution. To bolster this decision, our Christmas/New Year’s/Groundhog’s Day gift to ourselves was an Omega NC900 masticating juicer.
It’s not cheap, but it squeezes almost every drop of life and nutrition out of your produce and into your glass. Drinking your fruits and veggies is a great alternative when you don’t have the time to sit and eat a salad. Just don’t go overboard on the fruit part of the ratio.
But since this has been a year like no other, we have lots more time to sit down to a delicious bowl of salad and pack in that nutrition!
Nori Salad: Packed with healthy fats, protein and umami
Coincidentally, in our quest to find awesome healthy juice recipes, we came across a fantastic, easy to make salad from the Juiceman himself, Jay Kordich and his wife Linda in their book Live Foods, Live Bodies!
You may remember him if you were around in the early 90s, he was famously parodied by Jim Carey on In Living Color.
What’s great about this salad?
- It’s packed with umami, mostly due to the tamari and sesame oil in the dressing.
- It uses dried nori, also known as seaweed, the same stuff used to roll sushi. But if you’re not a fan of sushi, don’t worry, this salad has no fish. Instead, nori gives the salad a nice chewiness to balance out the crunch of the carrots and bell pepper. It’s also an excellent source of iodine, vitamins K and B, zinc and iron.
- Loaded with satiating healthy fats, protein, antioxidants and magnesium from pumpkin and sunflower seeds, this salad eats like a meal. But you could also pair it with our chicken teriyaki.
We hope you’ve enjoyed this recipe. As always, comments are welcome and encouraged!
Looking to get more vegetables and flavor into your diet?
Try these Mushroom and Swiss Chard Sheetpan Quesadillas.
PrintNori Seaweed Salad with Mixed Greens
Adapted from Live Foods, Live Bodies! by Jay Kordich
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 2–4 1x
- Category: Side dish
- Cuisine: Vegetarian
Ingredients
Dressing
- 1/2 cup extra virgin olive oil
- 1 tablespoon tamari or Bragg Liquid Aminos
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon chopped fresh tarragon or 1/4 tsp dried tarragon
- pinch of cayenne pepper
Salad
- 3 cups baby field greens
- 1 cup baby spinach
- 1/2 cup grated carrots
- 1/2 cup grated yellow squash or zucchini
- 1/2 cup chopped red bell pepper
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 2 sheets toasted nori, cut into strips and broken into small pieces by hand
Instructions
- Process all of the dressing ingredients in a blender or food processor until smooth. Set aside.
- To make the salad, place all of the salad ingredients in a large bowl, and toss to mix.
- Add desired amount of dressing to the salad and toss until well coated and serve.
Notes
*The dressing in this salad can be gluten free if you use Bragg Liquid Aminos or a gluten-free brand of tamari. We like the taste of the tamari better as it adds more of an umami flavor.
*Personal sized blenders, like the nutribullet, work best for making the dressing.
*Running the squash and carrot through the food processor with the shredder attachment speeds up the prep.
Keywords: salad, nori, mixed greens, umami, sesame oil, vegetarian
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