Chuka salad

Combine water (100 ml), soy sauce (100 g), almond oil (2 tbsp), and freshly squeezed lemon juice (2 tsp).

Add chopped macadamia nuts (3 tbsp) and blend the sauce until completely smooth.

Cashews are not optimal for keto due to their high carbohydrate content, so they can be replaced with macadamia or almond in the same amount.

Add chuka seaweed (500 g) and mix thoroughly to coat the seaweed evenly with the sauce.

Before serving, sprinkle the salad with sesame seeds (10 g).

Garnish with finely chopped red chili pepper (to taste).

The salad can be refrigerated for 20–30 minutes for a more intense flavor.