A+ Avocado Arame Almond Salad

A+ Avocado Arame Almond Salad

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  • Each serving
  • 380 cal
  • 32g fat (3.5g sat)
  • 0mg chol
  • 350mg sodium
  • 21g carb
  • 8g fiber
  • 11g sugars
  • 8g protein


  • 1/4 cup raw almonds
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon sea salt
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon extra virgin olive or sesame oil
  • 4 cups salad greens
  • 1/8 cup dry arame
  • 1 ripe avocado, cut into long strips


Preheat oven to 350° F.

On a dry baking sheet, roast almonds until aromatic, 12 to 15 minutes. Turn oven off and keep almonds
inside as it cools; this will crisp the nuts. Once cooled enough to touch, coarsely chop.

In a large salad bowl, combine vinegar, honey, mustard, poppy seeds and salt; whisk to incorporate. Slowly
add in oils drop by drop to emulsify.

Wash salad greens in a sink full of cold water. Spin or pat dry. Place greens on top of the dressing in the salad bowl. Soak arame for 5 to 10 minutes in 1 cup water until softened, then drain and add to the greens.

Gently fold avocado into salad. Toss to combine just before serving and garnish with almonds.

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