AVOCADO ARAME SALAD

Sea vegetables are unique because of their intense mineral content. Some say the 30% of every bite of sea vegetables is minerals. This is because sea vegetables are bathed in seawater where over 100 minerals and trace elements can be found.
Sea vegetables have 10 -20x the minerals of land plants. They are an excellent source of iodine, calcium and iron. Sea vegetables provide these nutrients in an easily assimilated form – living plant tissue. Way more effective than a pill.
They are made of a carbohydrate that passes through the body as a complex fiber cleansing the digestive system.

Look for “wild” and “hand harvested” on the label to avoid sea vegetables grown in tanks. Eden brand is commonly found in Asian sections of grocery stores.

INGREDIENTS

2 tablespoons toasted sesame oil

Zest of 1 lime

¼ cup freshly squeezed lime juice

1 clove garlic, finely minced

½ teaspoon ground cumin

1 teaspoon honey

1/8 cup arame, soaked in 1 cup filtered water

3 cups assorted salad greens, washed and torn into bite-size pieces (live lettuce, spring mix, arugula, watercress, baby kale, and chard are all good choices)

1 ripe Haas avocado

¼ cup roasted almonds, chopped

DIRECTIONS

In a large salad bowl, whisk together oil, lime zest and juice, garlic, cumin and agave. Drain the arame. Add to the dressing, along with the greens. Cut the avocado in half, remove the pit, and cut slices through the flesh (but not the skin). Using a spoon, scoop flesh out of the skin. Gently fold into salad. Garnish salad with chopped roasted almonds. Serve immediately.

If making as a complete meal, add a protein of choice. I recommend my Maple Glazed Salmon from Naturally Nourished cookbook

Nutrition (per serving, makes 4 servings): 185 calories, 16.6g fat (2.1g saturated fat), 9.3g carbohydrates (4.8g fiber), 3g protein, 0mg cholesterol, 30mg sodium.