27.7.2016 | 23:10
This week I’m sharing a tasty salad option good for hot weather. And as most folks in the States can attest, it’s been an impressively hot July. Here in North Carolina, we may be getting a break as far as the temperatures go, but with August comes the most impressive humidity levels of the year.
The recipe is actually two for one, since Diane’s salad included some fish and mine didn’t – so it works if you’re following a paleo diet or vegan or anything in between. Both included some rehydrated wakame (courtesy of Emerald Cove) – a variety of seaweed – which adds a nice mineral mix and a slightly salty taste to the salad.
Another tasty addition is Farmhouse Culture’s dill pickle flavored sauerkraut – it’s certainly one of my current favorites!
You can top it with any of your favorites – especially whatever goodies are in season at your local farmers’ market – tomatoes, bell peppers, cucumbers, etc. With some of the sauerkraut juice to moisten everything, I skipped the dressing this time. However, you can mix a tablespoonful each of olive oil and apple cider vinegar mixed with a little basil, oregano and garlic powder makes an easy one.
Sea Goddess Salad
1 medium-sized head of lettuce (romaine, green/red leaf, bibb) or 1 package of spring mix or other young greens
1 small yellow bell pepper
3-4 Tbsp dried wakame, soaked in a little water for 10-15 minutes, then drained
2-3 oz. tuna, salmon or other tinned fish
1-2 Tbsp sauerkraut
For the non-fish version – ¼ cup pre-steamed potatoes, cooled in the fridge (I happened to have some on hand, leftover from a couple days prior)
Chop lettuce and arrange on two plates. Add other ingredients on top of the lettuce bed, then add 1-2 Tbsp of dressing if desired. Find a nice spot to relax and savor!