Asian Seagreens Salad

Asian Seagreens Salad

By nutritional therapist Christine Bailey

The combination of sea vegetables and salad greens tossed in an oriental inspired dressing creates a wonderful light and refreshing side dish. Bags of dried mixed sea vegetables are widely available and just require a little soaking before use. Sea vegetables are rich in vitamins and minerals including iodine for healthy thyroid function.

Serves 4

Preparation time: 25 minutes

1 cup mixed sea vegetables, soaked for 15 minutes, drained
Large handful of watercress or mixed salad greens, coarsely chopped
4 radishes, sliced
½ cucumber, cut into long strips lengthways

1 tbsp tamari
1 tbsp mirin
1 tbsp rice vinegar
1 tsp sesame oil

Combine all the vegetables in a large bowl.

Mix together the dressing ingredients. Drizzle a little over the salad and toss well.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website or follow her on Facebook and Twitter.

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