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Nori Seaweed Salad with Mixed Greens

Mixed Greens Seaweed Salad Side Plate

Adapted from Live Foods, Live Bodies! by Jay Kordich

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

  1. Process all of the dressing ingredients in a blender or food processor until smooth. Set aside.
  2. To make the salad, place all of the salad ingredients in a large bowl, and toss to mix.
  3. 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