Seaweed Salad Recipe
charred avocado, crunchy quinoa, salmon roe
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Avocado
Toppings
Method
Prepare the Seaweed and Quinoa
- 1
Rehydrate the Seaweed
Place the dried seaweed in a bowl and cover it with warm water. Let it soak for about 10-15 minutes until it expands and softens. Drain and set aside.
- 2
Cook the Quinoa
Rinse the quinoa under cold water in a fine mesh sieve. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Prepare the Charred Avocado
- 3
Char the Avocados
Cut the avocados in half and remove the pit. Brush the cut side with olive oil and sprinkle with sea salt and black pepper. Heat a grill or grill pan over medium-high heat and place the avocados cut side down. Grill for about 3-4 minutes until charred. Remove from heat and let cool slightly before slicing.
Assemble the Salad
- 4
Combine Ingredients
In a large mixing bowl, combine the rehydrated seaweed and cooked quinoa. Toss gently to mix well.
- 5
Add Toppings
Top the seaweed and quinoa mixture with the charred avocado slices, salmon roe, sesame seeds, and chopped green onions.
Serve
- 6
Final Touch
Serve the seaweed salad immediately, enjoying the combination of flavors and textures.
