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Summer Veggie and Seaweed Salad

The boys came home from their bike ride - starving. So I opened up the fridge to see what I could whip up that didn't require too much cooking. I had yellow squash and orange cherry tomatoes from Belle and Randy's garden, kale and lettuce from my CSA, and seaweed I had rehydrated the other day. EccolĂ ! Salad...


1 yellow squash, julienned
1 C orange cherry tomatoes
1 C arame seaweed (reconstituted and drained)
1 C dinosaur kale, thinly sliced (blanched and drained)
2 heads of Little Gems lettuce

Place all of the ingredients - except for the Little Gems - in a large mixing bowl. Gently lay your leaves on a plate. Drizzle the veggies with 1 T olive oil, 1 T sesame oil, 1 t soy sauce, and 1 t freshly squeezed lemon juice. Toss to coat. Spoon the dressed veggies over the leaves. Sprinkle with furikake, if desired.

Comments

  1. It makes such a pretty dish.

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  2. I love how simple and delicious this sounds - vibrant and fresh!

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