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This is a recipe which was originally featured on Vegan Miam back in 2012 part of a guest blogging column where I created a suite of lighter recipes suitable for a detox period.
This is a light, yet satisfying salad, filled with colour texture and added tanginess from the vinaigrette.
Serves: 2
Salad
- 1 portion of mixed vegetables to steam – for this dish, I used sweet-potatoes and broccoli
- Spinach
- A quarter of a cucumber
- A small tomato
- Your favourite sea weed – I always use wakame – the ratio should be a quarter cucumber – and the rest seaweed in your salad (you will be making the cucumber and seaweed separately)
- Fresh lemon juice
Vinaigrette
- Dried or fresh coriander – use about 1tbs of dried coriander, I do recommend fresh though if you can get your hands on some!
- 2 tbsp fresh lemon juice
- Wasabi powder or paste – as much as you can handle or enjoy ;)
- A dash of sesame oil (can also be omitted) and dilute the lemon juice with water instead
Instructions – Salad
- Soak the seaweed, if you use dried seaweed
- Chop and steam your vegetables
- Layer a plate with spinach leaves
- Cut your cucumber into small cubes
- Drain the seaweed and make sure to press any extra water out of it
- Mix cucumber and seaweed – the ratio should be a quarter cucumber and the rest of seaweed – in a bowl.
- Mix the seaweed salad with 0,5 tbsp of lemon juice
- When your steamed veggies are ready, layer them on the plate, on top of the spinach
- Add cucumber and seaweed salad on top
- Slice your tomato and add on top of the seaweed
- Top the salad with the dressing
Dressing
- Add lemon juice to a bowl
- Mix with wasabi and coriander
- Add oil or dilute the lemon with water
Notes
- If you don’t have Wasabi at home you can also do this with mustard, omit the lemon and replace the oil with olive oil