Serves 2

Ingredients

• 1 oz mixed dry seaweed, soaked
• 1 cup watercress
• 2/3 cup jicama, julienned
• 1/3 cup sugar snap peas, sliced
• 1 heirloom tomato, sliced
• 2 tbsp pumpkin seeds, dry roasted
• FOR THE DRESSING:
• 2 tbsp Flamingo Estate olive oil
• 1 tsp toasted sesame oil
• 1 tbsp coconut aminos
• 1/2-1 lime juiced
• 1 scallion, sliced
• 1/2 inch ginger, grated
• 2-3 tbsp brown rice or maple syrup
• 1/tsp salt
• Toasted sesame seeds

Steps

• Soak seaweed for about 20 minutes in generous water to cover. Drain, squeezing out excess.
• Toss all salad ingredients together, except for the watercress.
• Whisk together dressing until emulsified. Mix dressing and veggies together.
• Add watercress just before serving.
• Enjoy!