[nutrition protein=”1.7″ carbs=”5.5″ fat=”12.0″ calories=”155″]
Nutritional information is provided based on the amounts in the recipe below. Always weight, measure and track your ingredients to calculate the exact macros of your dish. Click here for instructions on how to weight, measure and track your macros for therapeutic ketosis.
This crazy simple. tasty sea vegetable salad is a great source of iodine and other minerals. Since we use pink Himalayan salt instead of iodonized salt, it’s important to me to eat sea vegetables regularly to make sure were getting enough iodine. Plus they taste great and add wonderful variety to our meals.
Sometimes our only source of sea veggies is seaweed snacks (which are one of my favorite snacks) but this salad is in the regular rotation, too.
Quick Prep
I buy the sea vegetables online and leave them to soak in a colander in the sink while I chop the other vegetables and throw them into a big bowl. Then I give the sea vegetables a final rinse the the colander before adding them to the bowl with the other veggies. A quick drizzle of toasted sesame oil, apple cider vinegar, and tamari and this is ready to go.
Often, I’m even too lazy to mince the ginger and will just add the ginger nub along with the oil, vinegar and tamari to a mug and whiz it with my hand blender before pouring it in. If going this route, I might also add a nub of turmeric, garlic clove, or any other healing foods I’m trying to incorporate.
Similarly, if cucumber, carrot and avocado aren’t on hand or in your macro limits, feel free to change out the vegetables and adjust proportions. Even sea vegetables plain with a few drops of toasted sesame vegetables are a treat! And sea vegetables anytime are so good for your body!
