This seaweed salad with avocado and mango has become a family favorite and it’s an easy way to introduce sea vegetables to your family. My two favorite sea vegetable mixes to use for this recipe are: the 6-ounce bag of Mixed Sea Vegetables from Sea Tangle (available from Amazon and Thrive Market) and the 0.9-ounce bag of SeaVegi by SeaSnax (also available form Amazon and Thrive Market). Follow the package directions for rehydration.
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!
Avocado Mango Seaweed Salad
- 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.