Nori Summer Salad

👠 – How crazy is it that my last post was in JULY?? Downright shameful I say! It would seem that I have some catching up to do! Cleaning too mind you, as I type I see the dust rubbing off the letters on my keyboard…. good ol’ technology, if these were the days of pen and paper one thing is for sure, my ink would be a dried up mess!  Anyhow, while I was slightly absent on this side of Cyberspace I was rather active in my house and in the kitchen. I tell you, there certainly is no shortcut for eating healthy. It takes a whole lot of time and energy to throw together interesting, tasty and supremely healthy meals that every member of the family can enjoy…. and it is no joke my friends with a 1 and a 2 year old running around. Sometimes I get REALLY overwhelmed by the need to constantly having to re-invent the home menu. I was brought up to cook with what we had at hand.  We had a little vegetable garden with not too much to choose from so come mealtime, you take a handful of this, a pinch of that, a scoop of this and so forth…. this is what I call Freestyle Cooking. This is also in my case a recipe for monotonous cooking. Anybody else identify with this? I feel like everything I make always ends up tasting more or less the same?? Not cool!  So lately I’ve been more adventurous and this recipe is what happened! My awesome friend and co-blogger Abby made me the Nori Wrap recipe from Alicia Silverstone’s book The Kind Diet. I fell head over heels in love with NORI!! I found myself buying 50 sheets of it at Wholefoods and using it in every way possible.

This little salad here was created after I had a semi-meltdown. Same stupid flavors frequenting my tastebuds day in and day out makes Naómi a dangerous girl. Time to pull out the Nori and spruce up the old salad!

Nori Summer Salad

•  ¼ Red Onion, finely chopped
•  1 ½ Pint Cherry Tomatoes, halved or 4/5 Tomatoes diced
•  1 Ripe Avacado, chopped
•  1 Can of Garbanzo Beans, rinsed and drained (Rinsing reduces the sodium content) alternatively soak and boil ’em yourself!
•  1 head of Romaine Lettuce cut into strips
•  2 tbsp Ume Plum Vinegar (Not a train smash if you don’t have this, but it does give it a nice oomph!)
•  5-10 Sheets of Nori, cut into small strips (I cut along the perforated lines using my kitchen scissors, stack ’em on top of each other to cut slivers)
•  Salt to taste (Ume Vinegar is already salty!)
•  Freshly ground Black Pepper to taste

Toss it all together. THAT IS IT! Enjoy!


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