Seaweed Salad Recipe
This seaweed salad features kelp noodles, dulse ribbons, and an addicting Spirulina Dressing tossed with seasonal greens, avocado, cucumber, and radishes. Vegan-adaptable and Low-carb.
How to Make the Best Seaweed Salad
This vibrant seaweed salad is a celebration of ocean-inspired flavors and wholesome ingredients. Featuring dulse ribbons, kelp noodles, and a creamy spirulina dressing, it’s packed with minerals and nutrients that make you feel as good as it tastes. The combination of crisp cucumber, creamy avocado, and peppery radishes creates a satisfying texture that keeps every bite interesting.
What sets this salad apart is the homemade spirulina dressing—a bright green, nutrient-dense sauce that brings all the elements together. The dressing blends olive oil with hemp seeds for creaminess, while apple cider vinegar adds a tangy brightness that complements the oceanic flavors of the seaweed perfectly. A touch of spirulina not only adds beautiful color but also boosts the nutritional profile.
Whether you’re looking for a light lunch or a stunning side dish, this seaweed salad is both vegan-adaptable and low-carb friendly. Add your favorite protein like smoked salmon or tofu to make it a complete meal, and don’t skimp on the garnishes—fresh sprouts and seeds add the perfect finishing touch.
Seaweed Salad
This seaweed salad features kelp noodles, dulse ribbons, and an addicting Spirulina Dressing tossed with seasonal greens, avocado, cucumber, and radishes. Vegan-adaptable and Low-carb.
Ingredients
Salad
Spirulina Dressing
Instructions
Preparation
- Soak the dulse ribbons (or any dried seaweed) in a small bowl of water for 15 minutes or until softened.
- Make the Spirulina dressing: add all ingredients except the cilantro and spirulina to a blender, and blend until creamy and smooth—a full minute. Add cilantro and spirulina, pulse until well combined and smooth.
Assembly
- Add to a bowl: salad greens first, then cucumber, avocado, scallions, seaweed or kelp noodles, radishes, drained dulse, and your choice of protein.
- Toss with some of the dressing, just enough to coat—you will not need it all.
- Garnish with seeds and sprouts. Serve immediately.
Notes
- The spirulina dressing can be stored in the refrigerator for up to one week.
- For extra protein, add smoked salmon, tofu, or edamame.
- Watermelon radishes make a beautiful presentation if available.
