Whenever we go out to sushi, first thing I do is order a seaweed salad. I love the slightly salty, sweet refreshing bowl of protein and vitamin-packed sea veggies. Slimy little noodles, rich with minerals; the flavors of the weed itself and sesame dripping from every tendril.
But then I also like the cucumber salad. They’re both so refreshing and light.
Of course, the most essential part to any fresh salad is fresh herbs. Chop them rough or fine, however you like.
The word salad is derived form the Latin word “salata” which means salty (I knew those Latin classes in college would come in handy). This association goes back to Roman times when vegetables were seasoned with brine, or salty oil… kind of like salad dressing. Oh Humanity, how you’ve changed so much and yet, stayed the same.
But this salad won’t have you gulping a gallon of water the way I like my popcorn will. It’s a refreshing salad with just enough edge from the favorite mineral to satisfy that craving, without drying you out.
Cut the cuke in half, split it down the middle, slice it into strips and then cross cut it so you get these little rectangles. You could also slice it into medallions super thin like they do as sushi places if you have a mandolin slicer.
Calling all alliums! Unite onions, garlic, and even chives if you want. They add bite and fervor.
Chop these pretty fine so your get a nice even texture over all.
And here’s the bit that really ties it all together. Crispy, slender, yet surprisingly tenacious sheets of seaweed snacks. Nori in particular is a one of the best possible sources of plant protein and is rich in vitamins, including B12, which is often deficient in people with low immune systems, like Candida sufferers.
Between the B12 and the iodine, seaweed has been given credit for helping to balance thyroid function, another weakness for the immune-worn. Any time you can get this into your diet, I’d highly suggest you do.
Either use the big sheets of nori for rolling sushi torn up into pieces, or just use these seaweed snacks.
Drizzle a little olive oil, season with sea salt and fresh ground black pepper, and toss the seaweed in a few sheets at a time. with the oil and the moisture from the cukes, the seaweed will wilt nicely. It’ll give you nice little pockets of mushy, chewy goodness.
Have you heard about the benefits of seaweed?
Do you like the flavor? Let me know in the comments.
- 1 Cucumber
- ½ Red onion finely diced
- 6-8 Fresh basil leaves chopped
- 1 clove of garlic minced
- ¼ cup fresh cilantro chopped
- 1 Tbs olive oil
- ¼ tsp sea salt
- ⅛ tsp pepper
- 1 packet of nori seaweed snacks
- Chop, mince and combine all ingredients.
- Thats it!
- Eat right away or store in the fridge in an airtight container for up to 2 days.