Detoxifying Seaweed Salad with Miso Dressing
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Seaweed Salad with Miso Dressing

Reprinted with publisher permission from Low Carb Express: Cut the Carbs with 130 Deliciously Healthy Recipes
Course: Salads
Servings: 2 servings
Author: Annie Bell



  • 8 g dried kaiso mix seaweed
  • 4 small tomatoes
  • sea salt
  • ¼ cucumber peeled and very finely sliced
  • 1 large or 2 small avocados halved 
and stoned
  • 1 teaspoon finely sliced medium-hot red chilli
  • 2 teaspoons sesame seeds


  • 1 teaspoon finely grated fresh ginger
  • 1 level tablespoon brown miso 
 e.g. barley or rice
  • 2 teaspoons sherry vinegar
  • 2 tablespoons peanut oil


  • Put the seaweed in a medium bowl, cover plentifully with cold water and soak for 20 minutes, then drain and spin dry in a salad spinner. Meanwhile, thinly slice the tomatoes, season with a little salt in a bowl and set aside for 15 minutes. Whisk all the ingredients for the dressing together, with 2 tablespoons of water, in a medium bowl.
  • Combine the tomatoes and cucumber on a large plate and mix in the seaweed. Slice the avocado into long, fine strips in the skin, then use a dessertspoon to remove the slices in one go and arrange these in a pile in the middle of the salad. Drizzle over the dressing and scatter with chilli and sesame seeds.