East Meets West Salad

Serves 6

1/3 cup         dulse flakes

½ cup           pumpkin seeds

4 Tbsp          lime juice

¼ cup           apple cider vinegar
1 clove         garlic
6 Tbsp          cilantro leaves
1 Tbsp          white miso
1 tsp           agave nectar

4 Tbsp          olive oil

Sea salt

Freshly ground black pepper

 

1 head          romaine lettuce, chopped
2               green onions, thinly sliced
1 cup           shelled edamame
1 pint          cherry tomatoes

  

1.       Toast dulse and pumpkin seeds in a dry skillet over medium-high heat, tossing occasionally, 3 to 4 minutes.

 

2.      While dulse is toasting, put lime juice, garlic, cilantro, miso and agave nectar in a blender. Blend until ingredients are well combined. With blender running, gradually drizzle in olive oil. Season with salt and pepper, to taste.

 

3.      In a large bowl, toss romaine, green onions, and edamame.  Place a generous handful of lettuce mixture on each plate and top with cherry tomatoes. Sprinkle each salad with toasted dulse and pumpkin seeds.

 

4.      Drizzle with vinaigrette and serve.

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