This is a fresh and light salad but very nutritious, inspired by those served in Japanese restaurants.
Although Nori seaweed is the most famous, thanks to sushi, there is a big variety of algae: kombu, hijiki, wakame, dulse, arame… cultivated in Europe (Galicia, west of France…)
All types of seaweed contain lots of nutrients. They are very rich in calcium, iron, magnesium, vitamins A, B, C, E… they have protein of high biological value and they reduce cholesterol.
They are sold dried on the market, so we can keep them in our cupboard for months.
For 3 persons:
1 big cucumber (or 2 small ones) (about 500 gr)
50 gr. Wakame seaweed (dried)
40 cl. apple vinegar
20 cl. cold water
1 tablespoon of agave nectar
black pepper, sesame seeds
Wakame seaweed is sold dried, in strips, when rehydrated they will increase a lot their volume.
Cut the wakame in small pieces (5-7cm) and put it in a big bowl with cold water, leave it for 5 min. to rehydrate.
Wash the cucumber, cut away the edges, and slice it thinly with a mandoline.
In a salad bowl prepare the vinaigrette: apple vinegar, water, agave and black pepper, mix it well.
(Do not add any salt because the seaweed contains its own marine salt)
Put the cucumber and the wakame, well drained, in the bowl with the vinaigrette, mix it well and leave it in the fridge for at least 1 hour.
Just before serving, sprinkle sesame seeds over the salad.
Ready to eat!
I love to eat this salad with grilled or steamed fish, so all the menu tastes from the sea 🙂