By By Chef Jo Ann Kim

July 2021

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!