Dulse [1] and Wakame [2] sea vegetables add appeal to this colourful salad.

Serves 3

Ingredients:
1/3 cup Clearspring Dulse [1] [3], soaked for 1 minute and cut into bite-sized pieces (optional)
2 strips of Clearspring Wakame [2] [4], soaked for 4-5 minutes, and cut into bite-sized pieces
Mixed crunchy salad leaves, washed
1/2 cucumber, finely sliced
1 red pepper (baked or grilled, peeled, washed and cut into fine strips)

Vinaigrette:
2 tbsp lightly roasted walnuts
1 tsp prepared mustard
1 tbsp Clearspring Organic Shoyu [3] [5] or Organic Tamari [4] [6]
1 tsp Clearspring Organic Extra Virgin Olive Oil [5] [7] or Organic Walnut Oil
[6] [8]1 tbsp Clearspring Organic Vinegar [7] [9]
1 tbsp Clearspring Malt Syrup [8] [10] sweetener

Method:
1. Mix and place the salad ingredients in a large serving bowl.

2. Grind the lightly roasted walnuts into a paste using a pestle and mortar. Add the remaining vinaigrette ingredients to taste. Add a small amount of water to give the desired consistency.

3. Mix in the dressing, toss and serve.

Recipe by Montse Bradford [9] [11]