Kale Seaweed Salad

Kake Seaweed Salad
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My Kale Seaweed Salad is just about the most delicious way that you can pack iodine into your diet. Iodine is vitally important for your thyroid gland. And if you are on a plant-based diet, you want to up your iodine intake where possible. My delicious Kale Seaweed Salad is crunchy and refreshing. You can serve it with Miso soup, and/or a side of nutty brown rice.

If you prefer a more traditional salad, which contains a little seaweed, you might love this recipe.


Kale Seaweed Salad



  • 3/4 ounce dried Wakame Seaweed (soak in warm water for 5 minutes then cut into thin strips)
  • 1 large bunch Dinosaur kale, washed, removed from stems, and shredded
  • 1 tablespoon sesame seeds
  • 2 tablespoons pumpkin seeds, toasted (optional)


  • 1 tablespoon toasted sesame oil
  • 3 tablespoons raw tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons tamari
  • 1/2 inch ginger, peeled and grated
  • 1 garlic glove, peeled and minced


  1. Rinse and drain the seaweed. Combine it with the kale in a large bowl. Place all the dressing ingredients in a high-speed blender and blend until smooth. Dress the salad and sprinkle with the sesame and pumpkin seeds.
  2. Serves 2 to 4

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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.