Vibrant Beet, Avocado and Kelp Salad

Yield 2 servings


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


  • 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.