Arame Avocado Salad

This delicious, plant-based recipe includes sea vegetables, local produce and healthy, filling grains. Naturally full of iodine, vitamin C, manganese and vitamin B2, seaweed is a clean eater’s best friend!
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Arame Avocado Salad image

Recipe adapted from Candice Kumai’s Clean Green Eats.

  • 3Servings


  • 5 tbsp dried arame
  • 2 cups cooked quinoa
  • 1 cup cooked or 
BPA-free-canned adzuki beans, 
drained and rinsed
  • 1 cup arugula or chopped kale
  • 1 avocado, peeled, pitted and cubed
  • 2 tbsp Bragg Liquid Aminos or reduced-sodium tamari
  • 1/4 cup raw apple cider vinegar
  • 1 tbsp toasted 
sesame oil


  1. In a medium bowl, soak arame in ¾ cup water for about 15 to 20 minutes. Drain all excess liquid.
  2. Prepare dressing: In a large bowl, whisk together liquid aminos, vinegar and oil.
  3. To bowl with the dressing, add reconstituted arame, quinoa, beans and arugula; toss to coat. Top with avocado.

Nutrition Information

  • Serving Size: 1/3 of recipe
  • Calories: 415
  • Carbohydrate Content: 53 g
  • Fat Content: 17 g
  • Fiber Content: 15 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 522 mg
  • Sugar Content: 2 g