Seaweed (sea vegetables) is a type of algae that grows in the sea and is a food source most commonly found in Asian cuisine.
When prepared properly, seaweed is used in recipes from sushi rolls to soups and more. It’s highly nutritious so a little goes a long way. Sprinkling some dried seaweed on your food adds taste and texture, but also vitamins like A, C and E, and minerals like iodine, so important for proper thyroid function.
It’s also an excellent source of fiber, which is can promote gut health and help keep you fuller longer.
You know by now that I eat a lot of salads, but you likely also know I love experimenting with flavor. This dish offers both:
Chopped romaine lettuce
Quartered cherry tomatoes
Roasted sunflower seeds
Roasted pumpkin seeds
A very few dried cranberries
A generous serving of seaweed salad
The seaweed salad is packed with umami so I found this dish really satisfying, but if I had some fresh carrot ginger dressing to drizzle over the top, it would have been even better.