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Vegan Sea Salad

By Jackie Topol, MS, RD, CDN, CLT

This 100% plant-based sea salad features fresh ready-cut baby kelp that brings clean, briny ocean-like flavor and hearts of palm to resemble sea scallops, all dressed in a bright lemony vinaigrette. This baby kelp has been blanched and frozen (rather than dried and rehydrated) and is exceptionally tender. Kelp is a nutrient-rich, climate friendly sea vegetable that contains over 20 different vitamins and minerals.


15.5 oz can chickpeas, rinsed and drained

14 oz can hearts of palm, drained and sliced in 1/4-inch circles

2 Persian cucumbers, chopped

1 large avocado, cubed

1/2 cup Atlantic Sea Farms Ready-Cut Kelp, roughly chopped

1/4 cup chopped scallions

1/4 cup roughly chopped flat leaf parsley

1/4 cup diced celery

Zest and juice of 1 large lemon (~4 Tbsp lemon juice)

2 Tbsp extra virgin olive oil

1/2 tsp fine sea salt

Optional: 1 jalapeño, seeded and minced or a pinch of red pepper flakes (if you like heat)


1. Combine all ingredients in a bowl.

2. Add additional lemon juice, salt, or optional jalapeño or

red pepper flakes if desired.

3. Chill before serving.

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