Gingered Sea Vegetable Salad

July 24, 2013

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GINGERED SEA VEGETABLE SALAD
Author: 
Recipe type: Lunch
Serves: 2-4
 
Ingredients
  • Sea Vegetable Mixture
  • about 2 ounces (1 bag) arame sea vegetable, soaked in cold water for 15 - 20 minutes
  • 1 tablespoon coconut oil
  • 1½ cups fresh apple juice
  • 3 tablespoons coconut nectar
  • 3 tablespoons gluten-free tamari
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • Salad Ingredients
  • 1 bunch of collard greens, stems removed, finely shredded
  • 2 tablespoons extra-virgin olive oil
  • juice from 1 lemon
  • 2 carrots, shredded
  • 1 cup cooked black-eyed peas (optional)
  • 3 green onions, diagonally sliced
  • ½ cup fresh cilantro, chopped
Instructions
  1. Soak arame in cold water for 15 - 20 minutes. Rinse and strain.
  2. In a skillet, sauté the arame with the coconut oil for about 5 minutes. Add the apple juice and let it simmer, covered, for about 10 minutes. Remove lid and sauté until liquid has evaporated. Add the agave, tamari, garlic, and ginger. Saute until liquid has evapo¬rated. Remove from the heat and let it cool.
  3. Massage collard greens with olive oil and lemon juice.
  4. Mix salad ingredients together in a large bowl. Mix sea vegetables and salad mixture together just before serving.