• Madia

Wild Seaweed Salad

Updated: Dec 20, 2019

If you live near the coast, seaweed foraging is a fun and nutritious activity!

For thousands of years, humans have known the amazing benefits of sea plants, harvesting them as a food source, dietary supplement, medicine, fertilizer, and livestock feed. Seaweeds contain all essential minerals our bodies require to thrive, with especially high levels of iron and calcium, as well as vitamins, amino acids, carbohydrates, omega‐ 3 fatty acids, antioxidants, and much more.

Seaweeds help detoxify our bodies, boost our immune system, and have even been shown to inhibit the growth of cancer cells. Seaweeds are grouped into three groups: brown, green and red. Like terrestrial plants, each species of seaweeds has its own medicinal and nutritional benefits. Eating a variety from the three groups provides us with all of the advantages seaweeds have to offer.

Wild Seaweed Salad


2 English cucumbers

2 large carrots

2 C fresh sea palm fronds or dwarf rockweed

1 tsp. sea salt

2 TBS rice vinegar

2 TBS fresh lime or lemon juice

2-3 TBS coconut nectar (depending on desired sweetness)

1 TBS Toasted sesame oil

½-1 TBS toasted sesame seeds

1 scallion, sliced

radish for garnish, (I like watermelon radish)


Using a vegetable spiralizer, make noodles with the cucumbers and carrots.

Place the spiralized cucumber into a strainer and toss with 1 tsp. sea salt. Let the cucumber drain for 15-20 minutes to remove excess water.

Bring a small pot of water to a boil and blanch the sea vegetables. They will turn bright green! Remove and place in an ice water bath for 2-3 minutes, then rinse with cold water. Use a pairing knife to cut fronds into bite-sized strips if necessary.

In a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red and sesame seeds.

Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the cucumber, carrot and sea palm noodles into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and radish.

Serve immediately.

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