Thursday, January 24, 2008

Recipe for Walnut and Dulse Seaweed Salad

2 ounces of arugula, wild greens from your garden or baby greens
1/4 cup dulse flakes or 1/2 cup fresh dulse
2 tablespoons olive or hemp oil
1 tablespoon agave nectar
2 teaspoons lemon juice
1/2 teaspoon sea salt or Himalayan pink salt
1/2 cup walnuts

Place the arugula, wild greens or baby greens and the dulse in a bowl. Mix the salt, oil, lemon juice, agave nectar and cayenne. Add to the salad and toss. Garnish with the walnuts.


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