Wakame and squid salad
This salad combines seafood protein, iodine-rich seaweed, and gentle avocado fats in a fresh low-carb dish. It satisfies well without feeling heavy and works for a light lunch or dinner. Sesame oil and apple cider vinegar give it a brighter, cleaner finish.
Prepare Seed sprinkle (3 g) first. Soak wakame (10 g) in hot water for 10 minutes, then boil squid rings (100 g) in lightly salted water for about 1 minute and let them cool completely.
Slice cucumbers (30 g) and avocado (50 g) into thin strips, add sesame oil (20 g), apple cider vinegar (10 g), salt (to taste), wakame, and squid. Mix the salad and finish it with Seed sprinkle (3 g) before serving.
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