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Easy Seaweed Salad Recipe

Prep Time10 mins
Total Time10 mins
Course: Salads
Cuisine: Dairy-Free, Gluten-Free, Vegan / Plantbased
Servings: 4 servings

Ingredients

The Vegetables

  • 2 cucumbers (medium to large in size)
  • 8 sheets of nori (seaweed paper)
  • 2 bunches of kale

Simple Dressing

  • 1/4 cup Lemon Juice
  • 1/4 cup tahini

Instructions

Assembling the Vegetables

  • Tear the seaweed into small bite-sized pieces. To do this quickly you can tear multiple sheets at the same time by keeping them in a stack.
  • De-stem the kale and chop into bite sized pieces.
  • Potato peeler, peel the cucumber into long strips (noodles).
  • Combine the nori, kale, and cucumber noodles together in a large bowl.

The Dressing

  • Combine the lemon juice and the tahini together in a small bowl using a fork to make sure they are well-combined.

Assembling the Final Product

  • After the lemon juice and the tahini are well-combined, pour it over the salad vegetables and mix well.
  • Enjoy!

Notes

*The salad dressing was purposely made salt free as the seaweed and lemon juice add enough depth that salt is not needed. However, you may season the dressing as you please.
*If you like a creamier dressing, you can cut the amount of lemon juice used in half.