Seaweed Salad with Miso Dressing Recipe

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A supper of tuna tataki on a bed of different coloured seaweeds eaten at a small restaurant in Mallorca was a revelation. Having encountered nori, wakami and other seaweeds, these frilly green, pink and ivory fronds were intriguing. I assumed they were the proceeds of artful foraging from the surrounding bays, but later encountered bags of kaiso mix in a local deli and they are, in fact, Japanese in origin. While a mild disappointment in terms of terroir, the good news is you can find kaiso on Amazon. 

But going back to that tataki with its sticky sweet and salty dressing, a nice slab of lightly seared meaty fish – tuna, salmon, or grilled prawns or scallops – would be just the ticket with this salad, which is rich in texture and flavour. This is a tad more dressing than you might require, with plenty of uses thereafter.

Serves 2



  • 8g dried kaiso mix seaweed
  • 4 small tomatoes
  • sea salt
  • 1/4 cucumber, peeled and very finely sliced
  • 1 large or 2 small avocados, halved and stoned
  • 1 teaspoon finely sliced medium-hot red chilli
  • 2 teaspoons sesame seeds


  • 1 teaspoon finely grated fresh ginger
  • 1 level tablespoon brown miso (e.g. barley or rice)
  • 2 teaspoons sherry vinegar
  • 2 tablespoons groundnut oil


  1. Put the seaweed in a medium bowl, cover plentifully with cold water and soak for 20 minutes, then drain and spin dry in a salad spinner. Meanwhile, thinly slice the tomatoes, season with a little salt in a bowl and set aside for 15 minutes. Whisk all the ingredients for the dressing together, with 2 tablespoons of water, in a medium bowl.
  2. Combine the tomatoes and cucumber on a large plate and mix in the seaweed. Slice the avocado into long, fine strips in the skin, then use a dessertspoon to remove the slices in one go and arrange these in a pile in the middle of the salad. Drizzle over the dressing and scatter with chilli and sesame seeds.

Nutrition information:

188 energy kcal
6.6 carbohydrate g
5.6 sugars g
2.7 protein g
14.9 fat g
1.3 saturated fat g
0.7 salt g

Also from Low Carb Express:

Reducing your carbohydrate intake is a proven way of losing and maintaining a desirable weight. Award-winning nutritionist and food writer Annie Bell offers a speedy take on this popular way of eating. With over 130 brilliant new recipes aimed at maximising nutrition with fresh, healthy ingredients, Annie offers the answer to anyone pushed for time looking for simple, nutritious dishes taking 30 minutes or less. Nothing is off limits with chapters on: Breads, Pancakes, Muffins and Crackers; Dipping and Dolloping; Pinchos and Nibbles; Soups, Stews and Smoothies; Eggs and Fritters; Noodles, Pasta and Pilafs; Protein Pots and Sweet Satisfaction. You will find a recipe for every occasion – from a light lunch to a quick supper, nibbles with drinks, and lots of ideas for healthy snacks. Nutritional analysis of every recipe ensures it couldn’t be easier to pursue a low carb diet and achieve your goal.

Reprinted from Low Carb Express: Cut the Carbs with 130 Deliciously Healthy Recipes by Annie Bell, published by Kyle Books, 2018.

Mother Earth Gardener
Mother Earth Gardener
Expert advice on all aspects of growing.