The addition of avocado to this dish is not traditional but adds a delicious contrast to the salad’s flavors and textures.

Makes 4 servings

Ingredients

• 5 oz dried seaweed (such as wakame, sea lettuce, arame)
• 1 ½ tablespoon tamari sauce
• 1 tablespoon rice vinegar
• 2 tablespoons toasted sesame oil
• 1 teaspoon grated fresh ginger
• 2 tablespoons sesame seeds, divided (half for garnishing)
• 1 1/2 teaspoon sugar
• 1/2 cup cucumber, thinly julienned (thin matchsticks)
• Pinch red pepper flakes, or to taste
• 1/2 avocado, sliced (optional)

Instructions

1. Soak seaweed in a bowl of water for 20 minutes. Once the seaweed has been rehydrated, strain and rinse with water, squeezing out the excess. Gather into a shallow mound and slice thinly.
2. In a small bowl, combine the soy sauce, vinegar, sesame oil, ginger, 1 tablespoon of the sesame seeds, red pepper flakes and raw sugar. Whisk until well combined.
3. In a serving bowl, toss seaweed and cucumber with the dressing. Chill and allow the flavors to combine and the cucumber to soften for about 1 hour or more.
4. Serve, garnishing with the extra sesame seeds and sliced avocado, if desired.