Sesame Seaweed Salad

Simple and summery, like a trip to an asian coastline. Easily made into a meal with the addition of baked tofu, salmon or poached chicken.

Between the fragrant coriander, saline seaweed and nutty sesame seeds you are so covered for mouthwatering micronutrients.

These light, easily digestible greens will have you loving the season’s warm stirs.


  • 1 avocado
  • 2 Lebanese cucumbers
  • handful of spinach
  • 1/2 red onion
  • bunch of coriander (a couple leaves saved for garnish)
  • sprinkling of sesame seeds
  • the dressing
  • 1/4 cup soy sauce
  • 1tbsp fish sauce (omit if plant based)
  • 1/2 thumb grated ginger
  • 1tsp apple cider vinegar
  • Salt and pepper to tasteĀ 


  1. Peel and thinly slice the avocado. Finely slice the red onion and cucumber (leave the cucumber skins, food waste sucks and their skin is packed wth nutrients!) Tear the seaweed into strips and add to a bowl with spinach and coriander.
  2. Shake dressing ingredients together in a small jar and pour over, let the seaweed wilt a bit and then top with your sesame seeds and a few extra coriander leaves.


The above makes 4 serves, (double up if you have the whole tribe over for a bbq or half it if you just need to look after yourself and next day’s lunch) the macros described are per serve:

Each: 127cal 3.5gP 9gF 8gC

We served our salad along baked salmon fillet and cauliflower for a light and nutritious dinner. (You can’t see carbs because we had ours after dinner in the form of chocolate oat dessert cups, which are as good as they sound.)

For nutrition plans and advice that:

  • respects and celebrates your individual needs
  • understands the need to balance family, social life and work commitments
  • is realistic and sustainable
  • without loosing the joy and delight to be taken in meals and food

    Then reach out! I would love to hear from you and get you feeling your best!

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