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Dulse Salad with Orange Mustard Vinaigrette

Slightly spicy dulse sea vegetable gives a pleasing lift to this salad.

Serves 2


  • 2 handfuls of mixed colourful salad leaves
  • 1/2 cucumber cut into half rounds
  • 4 radishes cut into quarters
  • 118g Clearspring Dulse
  • A few black olives
  • 118g  cooked sweetcorn kernels

For dressing


  1. Mix all the salad ingredients in a serving bowl.
  2. Soak the Dulse for 2 minutes , cut with scissors into pieces and add to the salad.
  3. Blend the dressing ingredients and serve with the salad.


Montse BradfordMontse Bradford

Montse Bradford is Director of the School of Natural Cookery and Life Energetics in Bath, UK, and Barcelona, Spain (her home town).

She is internationally renowned for her teaching on the healing power of cooking and the energetics of food and is the author of over 10 best-selling books in Spanish and English.

For more information visit: www.montsebradford.es (Spanish)