- 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.