Revitalizing Korean Seaweed Salad Bowl
Discover a delicious and revitalizing Korean Seaweed Salad Bowl that is both gluten-free and packed with energy. This recipe combines the best of nature's ingredients to create a harmonious blend of flavors and textures for an invigorating meal. Fuel your glow with this vibrant, balanced snack that will leave you feeling refreshed and rejuvenated.
Allergens
Soy (in soy sauce)
Ingredients
- 2 cups seaweed salad mix (wakame, radish, and cucumber)
- 1/2 cup cooked quinoa
- 1/2 avocado, diced
- 1/4 cup edamame, shelled and cooked
- 2 tbsp chopped scallions
- 1 tbsp sesame seeds, toasted
- 1 tsp black sesame seeds for garnish
- Dressing:
- 3 tbsp rice vinegar
- 1 tbsp soy sauce (gluten
- free)
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- In a large bowl, combine seaweed salad mix, cooked quinoa, avocado, edamame, and scallions. Toss gently to mix ingredients.
- In a separate small bowl, whisk together rice vinegar, soy sauce, honey, olive oil, grated ginger, and minced garlic to create the dressing.
- Drizzle dressing over the seaweed salad mixture and toss until evenly coated.
- Transfer the salad to two serving bowls, and sprinkle with toasted sesame seeds and black sesame seeds for garnish.
Chef’s Insight
The combination of seaweed salad and quinoa provides a powerful source of iodine, which is essential for proper thyroid function.
Notes
Feel free to swap out ingredients with your favorite vegetables or proteins.