7 Seaweed Recipes That Will Convert Even the Biggest Skeptics

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If you’re not a sushi fan, there’s a pretty good chance you’ve never willingly eaten seaweed. And even if you are a sushi lover, the thought of adding it to salads, breakfasts, or even pasta probably sounds kinda odd. But stick with us… adding seaweed to your meals is an easy way to sneak more veggies into your day, and the taste is much more mild than you might think.

Plus, the sea plant has tons of health benefits, from vitamins A and C to iodine, a nutrient that’s tough to find in most other foods. Depending on the kind you choose, it can also be a good source of calcium, amino acids, and potassium. Next time you’re grocery shopping, pick up some kelp noodles, wakame, or nori (that’s the one usually wrapped around sushi), and try out one of these recipes—there’s way more to seaweed than miso soup and handrolls.

Ease into the seaweed lifestyle with these Paleo-friendly tuna salad wraps. Coconut milk and olive oil mimic mayo here, while carrots and cucumber add a nice crunch. Nori is more durable than lettuce wraps, so you can dig in without fear of the whole thing falling apart after bite one.

Seaweed salad can be a bit overwhelming on its own, so we like this version, which adds wakame seaweed to cucumber, avocado, and kale. A cilantro-avocado dressing keeps this fresh salad healthy. Top with sesame seeds and eat it as a snack or an appetizer.

If you’re a savory fan, you’ve got to try soup for breakfast. It sounds weird, but it’s warm and filling just like oatmeal, and this version even has an egg mixed in. Plus, with wakame seaweed, carrots, tofu, and leafy greens, it’s sure to keep you full till lunch.

For a more filling (and cheaper) version of your go-to sushi roll, try this bowl instead. Swap white rice for brown, and top with a can of salmon, avocado, and cucumber slices, plus crumbled seaweed sheets and sesame seeds. A ~deconstructed~ sushi roll ready in minutes… shouldn’t everything be made in bowl form?

No grains, no problem. This pad Thai uses kelp noodles as its base, plus all the usual pad Thai ingredients: cilantro, basil, red pepper flakes, and a peanut-butter-lime sauce. Add in some tofu, chicken, or shrimp to up the protein.

Kale and seaweed balance out the umami taste of the eggplant kebabs in this vegan and gluten-free dish. Make sure to bake the kebabs on parchment paper, not tin foil, to avoid major stickage.

This Asian-inspired pesto would taste great on just about anything—zoodles, veggie stir-fry, and grilled chicken or tofu all come to mind. Stick kale leaves, crushed-up nori, olive oil, lemon, pine nuts, garlic, salt, and pepper in a food processor and blend until smooth.



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