Sea Vegetable Salad with Sesame Dressing

Womenscorner Desk
October 14, 2020

Ingredients :

- ½ cup dried arame sea vegetable

- ½ cup dried green wakame sea vegetable

- 4 cups mixed leafy greens

- 14 oz can no-salt-added pinto beans

- 1 carrot, grated

- 4 radishes, diced

- ½ English cucumber, peeled and thinly sliced

- 1 ripe avocado, diced

- 1 Tbsp white sesame seeds, toasted

- 2 tsp black sesame seeds, toasted

- 1 Tbsp unsalted pumpkin seeds, toasted

- 1 green onion, thinly sliced

Dressing :

- 2 Tbsp rice vinegar

- 2 tsp granulated sugar

- 2 tsp grated fresh ginger

- 1 tsp wasabi powder

- 2 tsp sodium-reduced tamari

- 1 Tbsp toasted sesame oil

- 2 Tbsp fresh lime juice

- 1 tsp sea salt

Method : Put the arame and wakame during a large bowl and canopy with cold water. Let soak for 5–10 minutes until softened. Drain. Cut wakame into 1-inch (2.5 cm) pieces. Place leafy greens on platter. Add arame and wakame on top of greens. Add beans. Toss. To make dressing, whisk together vinegar, sugar, ginger, wasabi, tamari, vegetable oil , juice and salt during a small bowl.

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Spoon half the dressing over the leafy greens and sea vegetables, and toss gently. Taste and add alittle amount of salt if necessary. Scatter carrot, radishes, cucumber and avocado over the leafy greens. Add the remaining dressing. Sprinkle the salad with the seeds. Add green onions. Toss well and serve.