The 4 indispensable Hijiki seaweed salads for summer!

The 4 indispensable Hijiki seaweed salads for summer!

We offer you 4 recipes with Hijiki seaweed to prepare tasty and healthy salads for summer. 4 salads ideal for a light lunch break or to accompany a dinner with friends.

Hijiki algae are particularly tasty and very versatile in culinary terms: they are therefore also suitable in the preparation of excellent salads.

Properties:

> rich in calcium and therefore indicated in calcium deficiency and osteoporosis, effective as a prevention of dental caries
> supply the body with minerals (iodine, magnesium and iron), trace elements and vitamins (B-12)
> indicated for controlling excess cholesterol in the blood
> promote the natural cicatrisation process
> help the circulatory system function properly

Hijiki seaweed is indicated in all cures or diets involving remineralisation, as this seaweed is an excellent store of minerals.

1. Hijiki Salad, Celery and Olive

Ingredients:

> 20 g dried hijiki
> 1 generous cup of large-ribbed white celery cut into pieces
> 1 cup of green or black olives (as desired)
> 1 cup artichoke hearts steamed in salted water
> chopped parsley and basil
> extra virgin olive oil
> organic apple vinegar
> 2-3 chopped umeboshi plums

Preparation:
Soak the Hijiki seaweed for 45 minutes. After draining them, we pan-fry them for a few minutes (maximum 5 minutes), then cover them with water and add some tamari sauce. We cook them until the cooking liquid runs out. Mix all the ingredients well in a bowl, measuring out the flavours, apple cider vinegar and umeboshi according to taste.

2. Spring Salad

Ingredients:

> green radicchio
> radishes
> rocket
> baby spinach
> lamb's lettuce
> wild garlic
> Hijiki and carrots

Preparation:
Place all the vegetables in a nice bowl and dress them with tamari sauce, lemon juice and a generous spoonful of hijiki and carrots.

3. Corn, Hijiki and Carrot Salad

Ingredients:

> 1 shovelful of boiled sweet corn
> 1 jar of hijiki and carrots
> 10 olives, green or black as preferred
> 2 or 3 chopped celery stalks
> some umeboshi plums

Preparation:
Finish cooking the corn in a saucepan until the cooking liquid evaporates. Then add the jar of hijiki and carrots to season well. We finish the cold preparation by adding the olives, celery and chopped umeboshi plums. Finally, we serve on lettuce leaves.

4. Hijiki Summer Salad

Recipe for 4 persons, ingredients:

> 1 jar of hijiki and carrots
> 1 tablespoon tamari sauce
> 1 jar of corn
> ½ cup fresh peas
> ½ fresh alpha shoots
> ½ of grated carrots

Ingredients Sauce for seasoning

> 4 tablespoons of mustard sauce
> 2 tablespoons of tahin (a paste prepared from toasted and ground sesame seeds. It can also be easily prepared at home)
> 3 tablespoons of apple sour (vinegar made from apple cider)

Preparation:
We boil the peas for 10 minutes. Then we mix all the vegetables in a bowl. In a separate bowl we mix together the ingredients for the seasoning sauce. Finally we pour the sauce over the vegetables and stir well to combine and mix everything.

Hijiki and Carrot Mix
You can easily find ready-made jars of hijiki and carrots on the market, but you can also prepare them at home, to keep them ready as a basic preparation to be used in our recipes. Here is the recipe for making hijiki and carrot mixture at home.

Do you want extra help with your well-being?
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