Tuesday, July 21, 2015

Gingered Sea Vegetable Salad

INGREDIENTS Serves 4-6
  • 1 2 oz bag of alaria/wakame, soaked in cold water for 15 - 20 minutes
  • 1 Tablespoon raw, coconut oil
  • 1½ cups fresh apple juice
  • 3 Tablespoons raw honey 
  • 3 Tablespoons tamari
  • 3 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 bunch of collard greens, stems removed, finely shredded
  • 2 Tablespoons raw olive oil
  • Juice from 1 lemon
  • 2 carrots, shredded
  • 1 red bell pepper, chopped
  • 1 cup cooked black-eyed peas (optional)
  • 3 green onions, diagonally sliced
  • ½ cup fresh cilantro, chopped

INSTRUCTIONS:Soak wakame in cold water for 15 - 20 minutes. Rinse and strain.
Make a sauce using coconut oil, apple juice, honey, tamari, garlic, and ginger and toss with wakame.
Massage collard greens with olive oil and lemon juice. Mix with carrots, bell pepper, black-eyed peas, onions, and cilantro in a large bowl.
Mix sea vegetables and salad mixture together just before serving.

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