Seaweed salad recipe

The other day I wrote about collecting seaweed in my wild mushroom post that we were going to put in a marinade for salad. I thought I would share the recipe with you today as it turned out to be so delicious (modest).

There are three types of seaweed and these are classified by colour: Red, Green and Brown. In this recipe I used green “sea lettuce” seaweed collected of the rocks at low tide. Cut pieces of seaweed off with scissors rather than tearing the whole plant off the rock so that it can continue to grow. You can collect all year round except when there is a red tide, but the very best time for collecting seaweed is in Spring as it is highest in nutrients then.



For the seaweed marinade: 2 cups of seaweed, 1 tbs honey, 1 tbs soy sauce, salt and pepper to taste, 2 tbs sesame seeds (optional).

For the salad: Fresh garden greens, edible flowers, ready-cooked whole wheat couscous. *

First rinse your seaweed well in a basin of cold water, rubbing to dislodge any little shells and pieces of sand stuck to the leaves.

Then put them in a bowl and pour over hot water. Leave for 5 mins and drain.

Put the seaweed, honey, soy sauce, salt, pepper and sesame seeds in a bowl. Mix and refrigerate for a few hours or overnight.

For making your salad, simply add your garden greens and couscous to the seaweed, toss, sprinkle a couple of edible flowers on top and hey presto – a restaurant quality meal with double the taste yet way more affordable!

*You can add any veg to this salad – carrots, cucumber and radish work well and you can even add fresh sashimi fish for a sushi-type salad. Enjoy!


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