Seaweed Salad Rolls

It’s been a while since I’ve eaten seaweed. Seaweed is so good for you, it really should be a part of the daily diet. It is packed full of vitamins, minerals, and rare trace elements. Seaweeds are algae and have unique health and nutritional properties. Seaweed has been a main source of “green” food for thousands of years. It’s not only super healthy, it’s delicious, and cheap to buy.

Today’s recipe is simple, yet fun. Instead of making the traditional maki sushi, I used cucumbers for the roll, and left out the “rice”. Here’s the recipe:

Ingredients:
1 small bag (about 10g) mixed sea vegetables (dry or fresh)
1 extra large peeled cucumber (cut in half, and insides scooped out)
1 avocado (chopped)
1/2 English cucumber (peeled and finely chopped)
1/4-1/3 cup raw almond slices
1/4 cup raw sesame seeds
1-2 tsp ACV (apple cider vinegar)
drizzle nama shoyu or coconut aminos
drizzle virgin olive oil
ground ginger
ground cayenne
drizzle raw honey or agave (optional)

Preparation:
Combine seaweed, nuts and seeds, English cucumber, avocado, spices, oil and vinegar, aminos, and sweetener. Mix well. Spoon as much salad mixture into the hollowed cucumber halves as will fit. Slice into 1/2″ to 3/4″ thick slices. Serve with Nama Shoyu or chili sauce or with slices of ginger and avocado. Sprinkle sesame seeds on top.

Product Recommendations:

wild atlantic wakame alaria raw organic 4-oz

dulse flakes raw organic 4-oz

kelp whole raw organic 2-oz

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