Dulse and Wakame sea vegetables add appeal to this colourful salad.

Serves 3

Ingredients:
1/3 cup Clearspring Dulse, soaked for 1 minute and cut into bite-sized pieces (optional)
2 strips of Clearspring Wakame, 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 or Organic Tamari
1 tsp Clearspring Organic Extra Virgin Olive Oil or Organic Walnut Oil
1 tbsp Clearspring Organic Vinegar
1 tbsp Clearspring Malt Syrup 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