Herb Salad with Seaweed
A fresh herb salad with mineral-rich seaweed that keeps carbs low and the taste bright. Garlic and lemon sharpen the flavor, while olive oil softens it and adds a little more satiety. It pairs especially well with fish and seafood.
Cover wakame (60 g) with hot water for 10 minutes, then drain, rinse, and mix the seaweed with garlic (2 g), lemon juice (5 g), salt (2 g), and ground black pepper (1 g).
Add parsley (15 g), dill (15 g), olive oil (10 g), and mix once more. Let the salad stand for 10 minutes so the flavor evens out, then serve chilled.
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