Vibrant Beet, Avocado and Kelp Salad

By Annaliisa Kapp
Yield 2 servings

 Ingredients:

 Salad:

• 5 strips of kelp seaweed strips
• 1 small beet root
• 2 inches cucumber
• 1/2 apple
• 1 avocado

 Dressing:

• 1/2 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon sea salt

Method: 

1. Soak kelp seaweed strips in filtered water for twenty minutes.
2. Peel beet and core apple. In a food processor, using the shredding blade, shred cucumber, beet and apple.
3. Drain and rinse seaweed. Cut into thin strips. Combine all dressing ingredients into a medium bowl and toss in seaweed and vegetables. Mix well.
4. Slice avocado into thick slices and serve with seaweed salad.