• 1 Bunch kale (I like dinosaur, but any variety works)
  • 1/2 Cup arame (dried seaweed – loose )
  • 1 avocado
  • 2/3 Cup olive oil
  • 1/4 Cup rice vinegar
  • 1 Tablespoon tamari
  • 1 Tablespoon grainy mustard
  • 2 Clove garlic
  • 1/4 Cup cilantro (optional)
  • 1/4 Cup chives or green onions (optional)
  • Ounce salt (to taste)
  • Cup black pepper (to taste)
  • 1/2 Cup sesame seeds (toasted – use half in the dressing itself and save 1/4 c for tossing on top)


Prepping veggies

  • Soak arame in tepid water for about 20 mins
  • Drain arame and add some salad dressing to cover/marinade it if you are prepping ahead/or while you cut avocados.
  • Wash kale and cut into pieces.
  • Steam kale, until just tender, let cool in a big bowl **if you have fresh, tender kale, no need to steam!**
  • Make salad dressing (can be done well in advance too!) in a blender or old school: mince garlic, chop chives and herbs and whisk liquid by hand.
  • Cut avocados into slices (leave pit in the bowl if you are doing ahead of serving)
  • Toss about 1/2 the dressing (save the rest for another salad!) with the arame and kale all together in that big bowl, till well-coated, sprinkle sesame seeds to distribute
  • Add avocado gently at the end to incorporate without breaking too much
  • Serve with more sesame seeds sprinkled on top for nice crunchy colourful contrast .