Detox Seaweed Mermaid Salad

Yield: 2 portions / 200ml dressing
Time: 45 min

Ingredients

Creamy Spirulina Toasted Sesame Dressing:

1/2 tbsp dijon mustard
1/2 tsp miso
2 tbsp Teriyaki or soy sauce
2 tbsp + 1 tsp toasted sesame oil
1/2 tsp spirulina powder
2 tbsp mayonnaise
2 tbsp maple syrup
1 cup vegetable or olive oil

Salad

5 g of Hana Tsunomata (seaweed)
1 avocado, cut in half, thinly sliced
2 small carrots (different colours), julienne, curly or ribbons with peeler
1 zucchini, julienne, curly or ribbons with peeler
1 small head of broccoli, thinly sliced including the stems
baby kale
watercress baby leaf
sea salt to taste
black sesame seeds

Preparation

Step 1:

Make dressing: In a tall container, mix dijon, miso, teriyaki (soy) sauce, spirulina powder, mayonnaise and maple syrup with a hand blender. If you don’t own a hand blender you can make the dressing in a blender or with a whisk by hand. With the blender still on, pour the sesame oil and then olive oil in a very slow, thin, steady stream. Set aside in fridge.

Step 2:

Place 5g of seaweed in 2 cups of cold water. Let bloom for 10 minutes. Strain and squeeze excess water. Set aside.

Step 3:

For the salad I like to use a spiral slicer. You can buy it on amazon here. Create curls for the zucchini and carrots. You can also create ribbons with a vegetable peeler or julienne the vegetables with a Japanese mandoline. Be careful with your fingers!

For the broccoli: Peel the broccoli floret with a vegetable peeler. Thinly slice the broccoli floret.

Step 4:

Assemble salad. In a bowl toss seaweed, carrots, zucchini, broccoli, watercress, baby kale, slices of half an avocado and mix well with dressing. Season with sea salt to taste. Divide into 2 portions and place in bowls. Place the other half of sliced avocado beside the salad. Sprinkle each salad with black sesame seeds and drizzle dressing around the salad.