Gingered Sea Vegetable Salad

INGREDIENTS Serves 4-6

• 1 2 oz bag of alaria/wakame, soaked in cold water for 15 - 20 minutes
• 1 Tablespoon raw, coconut oil
• 1½ cups fresh apple juice
• 3 Tablespoons raw honey 
• 3 Tablespoons tamari
• 3 Tablespoons minced garlic
• 2 Tablespoons minced ginger
• 1 bunch of collard greens, stems removed, finely shredded
• 2 Tablespoons raw olive oil
• Juice from 1 lemon
• 2 carrots, shredded
• 1 red bell pepper, chopped
• 1 cup cooked black-eyed peas (optional)
• 3 green onions, diagonally sliced
• ½ cup fresh cilantro, chopped

INSTRUCTIONS:Soak wakame in cold water for 15 - 20 minutes. Rinse and strain.

Make a sauce using coconut oil, apple juice, honey, tamari, garlic, and ginger and toss with wakame.

Massage collard greens with olive oil and lemon juice. Mix with carrots, bell pepper, black-eyed peas, onions, and cilantro in a large bowl.

Mix sea vegetables and salad mixture together just before serving.