Sea Vegetable Salad with Eggs
By Esther Boateng
Rustle up this sea vegetable salad made with boiled eggs, green leaves, sea asparagus, and a creamy avocado dressing made with Ashitaba tea. If you’re lucky enough to find sea asparagus at your local Asian grocery store, I highly recommend them; they’re nutrient dense, crunchy, and take about the same time to steam as regular asparagus. They have a slightly ‘oceanic’ salty flavor, which complements the sea vegetable powder. I like to mix a small amount with a bunch of green leaves, chopped avocado, and a generous amount of avocado dressing.
Serves 2
Sea Vegetable Salad with Eggs
Rated 5.0 stars by 1 users
Category
Salad
Servings
2
Ingredients
- 1 garlic clove, crushed
- 1 avocado, pitted
-
1/4
cup Dr. Cowan’s Garden Olive Oil
-
1/2
cup+ Dr. Cowan’s Garden Ashitaba tea-Liver Support, brewed
- 3 Tbsp. freshly squeezed lemon juice
-
1/2
Tsp. Dr. Cowan’s Garden Ashitaba Powder
-
1/2
tsp. Dr. Cowan’s Garden Organic Low-Oxalate Greens Powder
-
1/2
tsp. Dr. Cowan’s Garden Organic Sea Vegetables Powder
-
1/2
tsp. Dr. Cowan’s Garden Organic Pepper Salt
- 4 cups of mixed salad greens, washed
- 1/2 cup sea asparagus or fermented seaweed
- 4 eggs, boiled, peeled and sliced
Directions
Peel and crush the garlic.
Add the garlic, avocado, olive oil, lemon juice, Ashitaba tea, and spices to a high-speed food processor and blend until you get your desired consistency.
Pour the dressing over a plate of salad greens, sea vegetables (sea asparagus or fermented seaweed), and sliced boiled eggs, and serve immediately.
Recipe Note
Tips:
· Start with half a cup of brewed tea and increase the amount of liquid if you want a thinner consistency.
· Use a neutral flavored Ashitaba tea, like the Liver Support, or steep the plain Ashitaba vegetable powder in hot water.