Seaweed and greens salad

Indulge in a refreshing mix of seaweed and crisp greens in this invigorating salad. Packed with nutrients and bursting with vibrant flavors.

Ingredients:

• 1 tablespoon rice vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon honey
• 2 tablespoon neutral cooking oil (such as grapeseed)
• 1 tablespoon extra-virgin olive oil
• .50 teaspoon fine sea salt, plus more to taste
• ⅛ teaspoon black pepper, plus more to taste
• 8 cups leafy salad greens, torn into bite-size pieces
• 1 cup frozen ready-cut kelp (such as Atlantic Sea Farms), thawed
• ¾ cup diagonally sliced (1/8-inch-thick) carrots
• .50 cup thinly sliced radishes
• .50 cup diagonally sliced (1/8-inch-thick) cucumber
• .50 cup dried whole-leaf dulse (such as Maine Coast Sea Vegetables)
• .50 cup dried whole-leaf Irish moss (such as Maine Coast Sea Vegetables), torn into bite-size pieces
• Kosher salt, to taste
• Black pepper, to taste

Instructions:

1. Combine vinegar, shallot, lemon juice, mustard, and honey in a small bowl and mix well. Slowly pour in oils while whisking continuously until the mixture thickens. Stir in salt and pepper.
2. Mix salad greens, kelp, carrots, radishes, cucumber, dulse, and Irish moss in a big bowl. Pour dressing over the salad, toss lightly to cover evenly. Add more salt and pepper to taste. Serve promptly.

Summary:

• Calories: 389 kcal
• Fat: 42 g
• Protein: 1 g
• Carbs: 5 g
• Potassium: 63 mg
• Magnesium: 6 mg