Crunchy Wakame Seaweed Salad


  • A simple, colourful Wakame seaweed salad, perfect in a selection of salads for a summer lunch or barbecue.
  • Serves 4
  • 20g Wakame Seaweed
  • 4 beetroots
  • 2 x carrots
  • A handful of roughly crushed walnuts
  • For the vinaigrette dressing:
  • 150 ml olive oil
  • 3 tbsp white wine vinegar
  • 1 garlic clove
  • A pinch of sea salt and a grind of black pepper


- Heat the oven to a medium heat
- Place the beetroot on an ovenproof dish lightly coated in olive or coconut oil
- Place in oven for 30 minutes or until they can be easily cut all the way through, then take out and set aside
- In a separate bowl or pan pour boiling water over the Seaweed Salad and allow to sit for 5 minutes
- To make the vinaigrette dressing, peel and crush the garlic clove and then put all in a jar and shake vigorously.

- Julienne (sliced finely) the carrots and place in a salad bowl
- When cool, slice up beetroot into wedges and throw in with carrots
- Roughly crush walnuts by placing in a clean tea towel and pressing down with a rolling pin, then put in with beetroots and carrots
- Dress with vinaigrette to taste