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Vibrant Beet, Avocado and Kelp Salad
Yield: 2 servings
-5 strips of kelp seaweed strips
-1 small beet root
-2 inches cucumber
-½ lemon, juiced
-2 tablespoons olive oil
-1 tablespoon apple cider vinegar
-¼ teaspoon sea salt
Soak kelp seaweed strips in filtered water for twenty minutes.
Peel beet and core apple. In a food processor, using the shredding blade, shred cucumber, beet and apple.
Drain and rinse seaweed. Cut into thin strips. Combine all dressing ingredients into a medium bowl and toss in seaweed and vegetables. Mix well.
Slice avocado into thick slices, and serve with seaweed salad.Print Recipe