Did you know that seaweed is not only good for your skin, but also for body detoxification? This Detox Seaweed Salad is a delicious low-carb dish. This Keto friendly meal uses Kaiso mix seaweed, shredded Dikon, cucumbers, avocado, and sesame seeds topped with a gingery miso dressing.
Why should you use Kaiso mix seaweed in your salad?
It’s a known fact that seaweed is good for our skin as it’s often used in masks and body wraps, but did you know it’s also good for your body when consumed in its raw form? Seaweed is low in carbs so it’s a Keto friendly ingredient that helps with the body’s natural detoxification process.
Try this Detox Seaweed Salad today!
Let me tell you, you’ve never had a salad like this before! Instead of lettuce, Kaiso mix seaweed is topped with shredded Dikon, cucumbers, avocado, and sesame seeds. A gingery miso dressing finishes it off. Miso is a great source of plant-based probiotics, giving this salad even more of a health boost. The combination makes a great lunch or a side salad to accompany grilled fish or shrimp for an easy and healthy weeknight dinner.
Ingredients
- 4 eggs
- ½ cup soy sauce
- ¼ cup dried Wakame
- 1 green onion (scallion), chopped
- ¾ cup water
- 2 tsp lime juice
- 2 tbsp pickled ginger, plus extra to serve
- Sea salt flakes
- 1 avocado
- 1 cup shredded Daikon
- 2 carrots, peeled and shredded
- 1 cup frozen podded edamame, thawed
- Black sesame seeds, seaweed salad and lime wedges, to serve
- 1 tsp finely grated fresh ginger
- 1 level tbsp brown miso (barley or rice)
- 2 tsp sherry vinegar
- 2 tbsp peanut oil
Instructions
- Place the eggs in a medium saucepan of boiling water and cook for 6 minutes. Place in cold water for 10 minutes or until cooled. Peel the eggs and place in a medium bowl with the soy sauce. Set aside, turning occasionally, for 30 minutes or until dark.
- Place the Wakame in a separate medium bowl, cover with cold water, and set aside for 10 minutes to rehydrate. Drain well.
- Place the onion, water, lime juice, ginger, salt, and half the avocado in a small bowl. Using a hand-held blender, blend until smooth.
- Divide the Wakame, Daikon, carrot, and edamame between plates. Thinly slice the remaining avocado, halve the eggs, and divide between the plates. Top with the extra pickled ginger, sesame seeds, seaweed salad, and dressing. Serve with lime wedges.
Notes
Home Chef Tip: For added flavor and crunch, add peanuts or sunflower seeds to the top before serving.
Leave a Reply