Blueberry Seaweed Salad with Caraway Dressing

A refreshing cold salad that beautifully combines the umami of seaweed, the sweetness of blueberries, and the aromatic touch of caraway seeds. This unique dish is perfect as a light starter or a side salad.

Steps

1. Rinse the seaweed under cold water and soak it in warm water for about 10 minutes until it softens. Drain and squeeze out excess water. 2. In a small pan, toast the caraway seeds over medium heat for 2-3 minutes until fragrant. 3. In a bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Stir in the toasted caraway seeds. 4. In a large bowl, combine the softened seaweed and fresh blueberries. Pour the dressing over the salad and toss gently to combine. 5. Serve immediately, garnished with fresh mint leaves.

1 cup fresh seaweed (wakame or dulse) 1/2 cup fresh blueberries 1 tablespoon caraway seeds 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 teaspoon honey or maple syrup Salt and pepper to taste Fresh mint leaves for garnish