Hijiki Rainbow Salad Recipe
Servings: 6
Ingredients
- 1/2 c. dry hijiki
- 1 c. cherry tomatoes, halved
- 1 c. cooked corn
- 1 c. cooked peas
- 1 sm red onion sliced in thin half moons
- 1/2 c. diced hard tofu
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp sesame oil
- 3 Tbsp. lemon juice
- 1 tsp mustard Pepper, to taste
- 1/2 c. fresh borage flowers, (optional)
Directions
- Fresh sweet corn and tomatoes combined with salty hijiki - this salad is like summer at the beach.
- 1. In a medium bowl, rinse hijiki. Throw away rinse water, cover with fresh water, soak for 15 min, drain and slice.
- 2. In a large salad bowl, combine tomatoes, corn, peas, onion, tofu, and hijiki. In a small bowl, combine extra virgin olive oil, sesame oil, lemon juice, and mustard. Dress and toss salad, and season with pepper. Garnish with borage flowers, if you like.
- Makes 6 servings. Vegan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 62 | |
| Calories from Fat 28 | 45% |
| Total Fat 3.18g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 173mg | 5% |
| Total Carbs 6.67g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.89g | 2% |
| Protein 2.55g | 4% |
