For lunch, I don’t like to spend that much time in the kitchen. I want a quick, nutritious meal with little effort. This usually means one of three things: I’ll either take an avocado, slice it in half, season with salt, pepper, and garlic powder and scoop out the insides with a spoon while I rush out the door; throw whatever veggies I have on hand into a plastic tub of pre-washed green leaves; or take a nori sheet, tortilla wrap, or collard green leaf and wrap it around avocado and veggies and dip into a soy sauce or tahini sauce. This recipe takes nori and basically uses it to enclose a salad.
Nori: provides vitamins A, B1, B2, B12, and E, contains more vitamin C than orange, is a great alternative to fish and meat in a vegan diet, is a great source of iodine, stimulates the thyroid to increase metabolism, is a weight loss agent, contributes to healthier nails, teeth, skin, and hair, and treats goiter, radiation sickness, and fibrocystic illnesses.
Nori Salad Roll
Keywords: salad vegan vegetarian nori cucumbers cherry tomatoes soy sauce asian
Ingredients
- 1 nori sheet
- Handful of greens
- 3-4 halved cherry tomatoes
- 1/2 avocado
- 1/2 cucumber, sliced
- 2 crimini mushrooms, chopped
- 1/2 tbsp soy sauce
- 1 tsp tahini
Instructions
Layer the salad and veggies on top of the nori. Drizzle the soy sauce and tahini just before rolling.
Slice in half and enjoy!
Bon Appetit!
xo Aylin
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