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Sunday, 20 June 2010 19:20

Atlantic Wakame Kale and Avocado Salad with Japanese Dressing

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  • 1 cup Atlantic Wakame, soaked in water to soften, and then drained and chopped
  • 1 head kale, finely chopped or shredded
  • 1 avocado, diced
  • 2 green onions, chopped fine
  • Japanese Dressing:
  • 1 Tb. toasted sesame oil
  • 2 Tb. Nama shoyu (unpasteurized soy sauce) or wheat-free tamari
  • 1 1/2 Tb. brown rice vinegar

In a bowl, mix all ingredients together. Using clean hands, "mash" the dressing into the greens until the kale appears to be quite wilted.
Marinate in the refrigerator for several hours, if possible, or serve immediately. Garnish with toasted sesame seeds just before serving, if desired.

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