Staple Seaweed & Spinach Salad with Tahini Glaze Dressing

With the weather getting colder, I’ve been all about the soups.

Raw (but warmed) tomato soup:

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Lentil Soup:

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But the outdoor dining and Bosphorus views are still in the cards:

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It’s rare I come across anything remotely ethnic in Istanbul, so seeing Wakame was quite the surprise. I adore seaweed, but it has to be paired with a dressing that cuts the “fish” or, well, “sea” taste, or else its a bit overwhelming for me. Seaweed weighs the salad down, but not in a bad way; in fact, in a very, very good way. Something as simple as this recipe is filling enough for a meal.

 

Spinach & Seaweed Salad w/Tahini Glaze Dressing

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Ingredients:

For salad:

Spinach

1/2 cup dried Wakame seaweed, soaked in 1 cup of filtered lukewarm water

For dressing:

1/4 cup tahini

1 tbsp soy sauce

1 tbsp honey

Servings: 1

 

Directions:

Soak the Wakame in water. 1:2 ratio.

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In less than 5 minutes, it will soften up and be ready to drain, then eat!

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For the dressing, combine the tahini, soy sauce, and honey.

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Toss together the components of the salad.

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Voila! So easy, so delicious! The seaweed gives the salad some bulk, filling you up with protein and essential fats while the tahini glaze provides a creamy twist. You barely realize spinach is a main player. Light, healthy, but oh-so-satisfying!!

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Chomp chomp chomp….bowl licked clean in less than 5 minutes.

Bon Appetit!

xo Aylin

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