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.