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Kelp and Baby Arugula Noodle Salad

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Kelp and baby Arugula are very tasty and when I say, “Under the Sea!” I’m not referring to the Little Mermaid. Instead that’s the answer to where some of the best vegetables on the planet are found. Sea vegetables are great to incorporate into your food regimen. Dulse, arame, wakame, nori, sea moss, and hijiki are a few that come to mind. Today I present a quick and tasty raw vegan salad that uses the sea vegetable kelp. Kelp is a sea vegetable rich in copper, zinc and vitamin c. It is harvested in underwater sea forests. Raw kelp noodles can be found in health food stores.

Arugula is a leafy green rich in potassium and vitamin C, calcium, magnesium and iron. It has a pleasant flavor and a relatively soft texture. When combined with the ingredients listed below this salad is a energizing complete meal.

If someone would have told me when I was a teenager that in the future I’d be eating salads for lunches and dinners I would have been in pure disbelief. I was only accustomed to heavy, starchy meals with a meat component. I ate a lot of fried foods at home and from fast food establishments. I never considered the consequences of my actions. I also just enjoyed the foods that were familiar to me.

Try this salad. It is simple and can inspire you to create other variations. You can try different greens, seeds, sea vegetables, dressings etc. As always, be well and continue to Spread Love!

Baby Arugula and Kelp Noodle Salad (makes 4-6 Servings)

 

1 5 oz. package Baby Arugula Greens

1 cup Kelp Noodles loose and separated.

1 cup soaked raw cashews (soaked 6hrs)

½ cup raw pumpkin seeds soaked

½ cup grape tomatoes cut in halves

¼ cup chopped olives

I ripe Hass avocado peeled and diced.

½ cup coconut water or filtered water

1 tbsp. Olive Oil

2 tsp.  Cajun seasoning spice blend

1 tsp. granulated onion powder

1 tsp. granulated garlic powder

1 tsp. pink Himalayan salt (or to taste)

How to make Kelp and Baby Arugula Noodle Salad

 Directions:

1. Place cashews, herbs, olive oil, salt and water in a blender and mix until you have a creamy sauce

2. Place kelp noodles, arugula, olives, tomato and avocado in a large mixing bowl.

3. Slowly stir toss salad while adding creamed cashews. Stir until you all ingedients are evenly spread.

4. Serve on a plate or small salad bowl and sprinkle raw pumpkin seeds (not pictured) as a topping.