Keto-Friendly Japanese Seaweed Salad with Avocado and Soy Sauce Vinaigrette

Allergens

Soy (use gluten-free tamari for a gluten-free recipe)

Ingredients

• 2 cups dried wakame seaweed
• 2 large ripe avocados, diced
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce (tamari for gluten
• free)
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar substitute (erythritol or stevia)
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• 1 green onion, thinly sliced (for garnish)
• Toasted sesame seeds (for garnish)

Instructions

1. a. Rinse the wakame seaweed under cold water and drain. Set aside. b. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar substitute, grated ginger, minced garlic, lemon juice, salt, and black pepper to create the vinaigrette. c. Combine the drained wakame seaweed with the diced avocado in a large mixing bowl. d. Pour the prepared vinaigrette over the seaweed and avocado mixture, gently tossing until well combined. e. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately.

Chef’s Insight

This keto-friendly Japanese seaweed salad recipe highlights the perfect balance of flavors and textures while adhering to a low-carb diet.

Notes

Make sure to use a granulated sugar substitute that is safe for keto diets.