Nori 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
Scale
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