Arame seaweed salad with carrots and rocket

A tip for a quick recipe for a light and nutritious lunch? A recipe that will perhaps support you in your diet to maintain your fitness weight in view of the swimming suit test?

Arame seaweed salad with julienne carrots and rocket, of course!Arame seaweed salad with julienne carrots and rocket, of course!

Arame algae are ideal for salads because they have a delicate flavour, but above all because they are an inexhaustible source of minerals.

In fact, arame seaweeds are rich in iodine and a good source of calcium, magnesium, iron and plant proteins. They are also an excellent food to use in the diet to control or lose weight. They also help us fight free radicals because they are a source of lignans that serve as antioxidants.

So why not include seaweed in our daily diet, savouring it to the full and trying it out in healthy and tasty recipes?

So let's see how to prepare a healthy and tasty arame seaweed salad with carrots and rocket.

Arame, Carrot and Rocket Salad
Ingredients:
> 80 g dried arame seaweed
> 6 carrots
> 2-3 bunches of fresh rocket
> 1 celery heart discarding the dark (bitter) leaves but keeping the light ones
>300 g sweet corn
> a generous handful of sunflower seeds
> generous handful of sunflower seeds
> Tamari soy sauce
> umeboshi acidulate (a condiment derived from umeboshi plums) or, alternatively, 2 tablespoons of rice acidulate
> apple vinegar
Preparation:
Start by soaking the dried arame seaweed in cold water for about an hour. When the soaking time is over, drain the seaweed and rinse it under running water.

We are now ready to start cooking in water. The amount of water we use will be equal to half the volume of the algae. Cooking should be done with the pot uncovered and a high flame until all the water evaporates.
Then add a splash of tamari soy sauce and apple vinegar and let it evaporate. Once the tamari and apple vinegar have evaporated, we remove from the heat and leave to cool.

Meanwhile, in a clean frying pan, toast the sunflower seeds over high heat, stirring continuously with a wooden spoon.

Clean the vegetables and cut the rocket, julienne the carrots, and cut the celery into very thin slices. We rinse the corn and drain it.

Now the arame seaweed should have cooled down, otherwise wait a few more minutes. As soon as the seaweed is cold, we can combine all the ingredients in a nice salad plate (or in the classic salad bowl) and dress with extra virgin olive oil (about 2 tablespoons), tamari soy sauce, apple cider vinegar and umeboshi acidulate. The latter is a condiment popular in Japan and derived from the pressing and fermentation of umeboshi plums, which are more like our apricots than plums. For the flavour and success of our arame seaweed salad with carrots and rocket, keep in mind that umeboshi acidulate is both acidic and salty, so we use it as a salt substitute. As an alternative to umeboshi we can try using rice acidulate.

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