This Avocado Mango Seaweed Salad is a favorite and it’s an easy way to introduce sea vegetables to your family.
Featured Ingredients
Seaweeds are some of the most nutrient-dense vegetables available. They are rich sources of a variety of essential minerals, including iodine, calcium, iron, copper, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, vanadium, and zinc (in addition to about four dozen more trace minerals known to be essential for health). Seaweed is high in carotenoids (antioxidant phytochemicals that are also precursers to Vitamin A), vitamin C, vitamin E, vitamin K and vitamins B1, B2, B3, B5 and B6. These sea vegetables are also one of the few plant sources of the long-chain omega-3 fat DHA. Seaweed intake is known to reduce cancer risk, reduce inflammation, reduce cardiovascular disease risk, promote overall vascular health, and seaweed even has some antiviral properties. See why kelp and wakami are so amazing!
Avocados deliver at least 10% or more of the daily value of 11 different nutrients per 1/4 cup serving (or 1/2 an avocado)! They are rich in the monounsaturated fat oleic acid, which is considered highly cardioprotective, in addition to being linked with numerous other health benefits.
A 1-cup serving of mango delivers at least 10% or more of the daily value of 10 different nutrients including vitamins, minerals, and phytonutrients. Mango is a top food source of myo-inositol, an important vitaminlike compound which has been shown to improve insulin sensitivity and reduce anxiety.
Avocado Mango Seaweed Salad
Ingredients
- 1 6-oz bag sea vegetables rehydrated
- 1/2 whole English cucumber thinly sliced
- 1/2 teaspooon honey
- 3 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon sesame seeds
- 2 whole avocados diced in 1/2 inch pieces
- 1 whole mango diced in 1/2 inch pieces
Instructions
- Rehydrate seaweed according to package directions. Rinse well and drain completely in a sieve.
- Thinly slice cucumber using the finest setting on a mandoline slicer (or as thin as you possibly can with a sharp knife).
- Combine cucumber and rehydrated seaweed in medium bowl.
- Combine honey, lemon juice, olive oil, and sesame oil, and add to cucumber and seaweed mixture. Toss to coat.
- Add sesame seeds, avocado and mango and gently toss to combine. Serve immediately.
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