PACIFIC SALAD WITH MISO GINGER DRESSING

 
Photo by Sophie Mackenzie    WHOLEHEARTED EATS

Photo by Sophie Mackenzie WHOLEHEARTED EATS


AUTHOR NOTES

The other day I was looking for something to accompany my lunch, but the cold weather (and cold house for that matter), and my early wake up time, were making me feel less than inspired. I wanted something super quick, tasty, and full of healthy veggies…but with as little prep as possible. After a bit of grating, and minimal chopping, I came out with the lovely, west-coast salad. Best of all the dressing can be made in the food processor, so no emulsifying or chopping there.

I used two different types of seaweed in this salad: arame and dulse.

Arame is seaweed high in calcium, iron, iodine, and magnesium. It is sold dried and must be reconstituted before eating. It soaks up a lot of water becoming roughly three times its original size, so always soak less than you think you’ll need.I also used dulse in this salad.

Dulse is a seaweed commonly used in Atlantic Canada, Ireland, and Iceland. It can be eaten dried, and if used as a seasoning it adds a great flavour to dishes.


SERVES:   2

PREP TIME:  10 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Gluten Free


INGREDIENTS 
Salad

  • A Couple handfuls Baby Greens, Spinach, or Lettuce of choice

  • 2  Grated or Shredded Carrots (approximately 2 cups)

  • 2 tbsp. Cilantro Leaves

  • 1 tbsp. Dried Arame (soaked in water for 10 minutes, then drained)

  • 2 tsp. Dulse (chopped)

  • 2 tsp. Sesame Seeds

  • 2 Green Onions (juilened, save the white parts for the dressing)

Miso-Ginger Dressing

  • 2 tbsp. Miso

  • 1 tbsp. Grated Ginger

  • ¼ cup Olive Oil

  • 2 Cloves Garlic (peeled but whole)

  • 2 Green Onions (white parts only)

  • 2 tbsp. Apple Cider Vinegar

  • 1 tsp. Liquid Sweetener of choice (Honey/Agave)

  • 1-2 tbsp. Water


EQUIPMENT

Vitamix or Blender of Choice


DIRECTIONS

Slice the carrot, beet and zucchini into thin strips on a mandolin, cheese grater or spiralizer. Set aside. Mash the avocado meat up with lemon juice until you get a pretty smooth mixture. Spread this onto all your wraps. Then place in the thinly sliced veggies and wrap up tightly but carefully. Let them fir for 5 minutes, then cut in half with a sharp knife and enjoy! This would probably be terrific with tahini or peanut sauce.

 
Stacey Christie