Optimized-beet-avocado-kelp-salad (2)

Vibrant Beet, Avocado and Kelp Salad

By Annaliisa Kapp

Yield: 2 servings

Salad:

  • 5 strips of kelp seaweed strips
  • 1 small beet root
  • 2 inches cucumber
  • ½ apple
  • 1 avocado

Dressing:

  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt

1. Soak kelp seaweed strips in filtered water for twenty minutes.

2. Peel beet and core apple. In a food processor, using the shredding blade, shred cucumber, beet and apple.

3. Drain and rinse seaweed. Cut into thin strips. Combine all dressing ingredients into a medium bowl and toss in seaweed and vegetables. Mix well.

4. Slice avocado into thick slices and serve with seaweed salad.

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