Lunch/ Sides

Apple Ginger Hijiki Salad

Apple Ginger Hijiki Salad

Print Recipe
Serves: 2 Cooking Time: 40 min


  • 20 g dried Hijiki
  • 1/2 organic Granny Smith apple
  • zest from 1 orange, using a zester
  • zest from 1 lemon, using a microplane
  • 1 inch fresh ginger, grated using a microplane
  • 4 tbsp finely chopped organic cilantro
  • 1/2 diced organic bell pepper of choice ( green was used in photograph)
  • 6-8 organic quartered grape tomatoes
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp organic Coconut Aminos
  • Juice 1/2 lemon
  • salt & pepper
  • 1 tbsp toasted sesame seeds



Place Hijiki in a bowl and cover with water, let it soak for 30 minutes.


You can prep everything else while you wait for the seaweed to rehydrate. In a large bowl place in the olive oil, grated ginger, lemon juice and coconut aminos, salt and pepper and whisk.


Grate the 1/2 of an apple and add that with the grape tomatoes, cilantro, bell pepper, lemon and orange zests.


Once the Hijiki is set, use a tightly meshed strainer to strain it. Add the Hijiki to the bowl with the rest of the ingredients and stir with a spoon. Transfer to serving vessel of choice and top with sesame seeds.


The lemon and orange zests are grated in different fashions purely for aesthetics, you eat with your eyes first!

The stringy black seaweed known as Hijiki, is one of my favorites. It does not bloat me as a Wakame salad would so I can eat a lot more of it, and I like to eat so its an awesome addition to a meal. The naturally salty seaweed plays with sweet and sour notes of the tart Granny Smith. It is further aided by the sweet coconut aminos and sour lemon juice used in the dressing. To give it a fresh appeal, fresh cilantro, lemon and orange zest, bell pepper, and grape tomatoes get thrown in and help add in pops of fun color in between the black strands. Top with a bright white sesame seed and your basically moving towards a confetti party on a plate.

This is meant for pairing, its not a complete meal on its own because its too light, you can however have it on its own as a snack. I recommend serving it for dinner or lunch alongside roasted salmon and potatoes or a top a bed of bone broth cooked Kamut and seared lemon scallops. For breakfast, yes you can start your day with veggies and seaweed, warm up a bit of the Hijiki salad in the microwave and top with sautéed zucchini and a fried egg, hot sauce is optional but highly recommended. Since it will stay in the fridge for 2 days, it’s a great way to use up leftovers and have #nowaste.


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