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.
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.
