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Winged Kelp, Beetroot and Apple Salad

Salad
Winged Kelp, a leafy green seaweed, is perfect for adding to salads like this one with beetroot, apple and walnuts.
This recipe serves 6
Cooking time: 1 hour

Ingredients:

2 carrots
1 apple
60g beetroot
20g dry Winged Kelp
30g walnuts
2 squeezes of lemon
A pinch of salt
Balsamic vinegar to taste

Directions:

1)
Grate carrot, apple and beetroot into long strips. 
2)
Chop walnuts into small varying sizes.
3)
Place carrot, apple, beetroot and walnuts in a medium to large salad bowl and mix well.
4)
Place a pot of water on the stove at high heat. When the pot boils, place the winged kelp in the water and cook for 2-3 minutes. Remove the winged kelp from the water and pat dry. 
5)
Slice the re-hydrated winged kelp into long strips.
6)
Add the winged kelp into the bowl and mix well.
7)
Add lemon and a pinch of salt as you like. Add balsamic to taste.
8)
Enjoy!

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