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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!

Recipe product

Get creative and get cooking with this vegetable from the sea! Winged kelp, similar in flavour and texture to the Japanese Wakame – is a nutritious superfood hand harvested in Lofoten.
kr70
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