Japanese Wakame Seaweed and Tomato Salad With Olive Oil

We love Japanese food. My husband is a sushi expert, he has been preparing sushi for about 20 years and he is really good at it.

Sushi is not really my thing in the kitchen (I do LOVE to eat them, though), but I enjoy cooking many other Japanese dishes.

This salad is great for hot summer days; it is both really easy to do and highly nutritious, and it can be made ahead of time.

Wakame is an algae or seaweed that contains very few calories (2 tablespoons of wakame contains 5 calories) but a whole lot of minerals and vitamins; it’s very high in calcium, iron, manganese, magnesium, niacin, pantothenic acid, phosphorus, riboflavin, vitamin A and vitamin C.

Of course, if you haven’t tried it before, you’ll need to get accustomed to the taste, but in such a salad, or in a soup, you’ll find that it’s really not a big deal. Wakame seaweed has kind of a green-bean-like texture, and a very sweet taste.

You’ll need to buy organic dried wakame (organic is important in the case of algae, otherwise they may contain pollutants), and soak it in water for a little while, usually about 10 minutes.

The seaweed will absorb the water and its size will increase to about 14 times its size when dried.

That’s why 2 tablespoons of dried wakame will be enough to make a nice salad for 2 people.

Organic dried wakame


Serves 2 – Prep. time 5 minutes + soaking time.

2 ripe tomatoes
2 tbsp of dried wakame seaweed
3 tbsp of virgin olive oil
sea salt

Soak the dried wakame in cold water for about 10 minutes (see instructions on the package).

Dice the tomatoes and put salt on them. Set aside while the wakame is soaking.

This step is important, because the tomatoes will lose some of their water in the process, and this will prevent the water to mix with the olive oil, which wouldn’t be very tasty.

Take the seaweed out of the water, mix together seaweed and tomato dices, and drizzle with the olive oil. You can add some sea salt if you like.

Serve chilled.
 


 

 
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