If you’re not familiar with seaweed, hijiki is delicious introduction that pairs well with kale. Sea vegetables are an excellent addition to a healthy diet providing a good source of iron and iodine. This sturdy salad will keep for 2-3 days in the fridge. If you’re open to using toasted sesame oil, sub half for more intense flavor.
Dressing:
6 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons tamari
1 teaspoon mirin, to taste
1 – 2 teaspoons ginger, minced
- Whisk ingredients and set aside to enhance flavor.
Salad:
1 bunch of curly kale, torn
1 cup of mushrooms, sliced
1 cup of almonds, soaked 8 hours
¼ cup hijiki (or arame)
1 small carrot, grated
2 green onions, thinly sliced
Avocado, sliced or diced
Optional: sesame seeds
- Prep vegetables and toss into a large bowl. Pour desired amount of dressing over salad and stir to coat evenly. Allow to marinate for at least 30 minutes.
- Before serving add grated carrot, green onions and avocado. Garnish with sesame seeds.
Note: I made this again, substituting broccoli florets for half the kale. Super yum!
