As autumn begins to descend, the ingredients available for salads also begin to dwindle. However, greens like spinach, zucchini and celery, and earthy vegetables like sweet potato and eggplant are more readily available.

In the cooler months, it might be a good idea to accompany a seaweed salad with a miso soup or cup of green tea – to aid digestion and promote maximum nutrient absorption. This particular salad can be also be served with miso baked sweet potatoes and/or marinated shiitake mushrooms for a warmer variation.


(Above: wakame salad with miso baked sweet potato and marinated shiitake mushrooms)

Healing Ingredients:

Wakame:  The Japanese use wakame to purify mothers’ blood after childbirth. It is high in calcium, iron and iodine, and has been linked to treatments of cancer and weight loss. Because of its high nutritional value, wakame is really useful in detoxification programs.

Lemon: detoxifying, cleansing and a superior digestive aid, lemon juice is high in antioxidants and vitamin C.

Ginger: In my mind, ginger fixes pretty much anything. But medicinally, it is best known as a digestive aid. Use ginger in your cooking to aid your body in the processing of processed or heavy foods.

Avocado: The nutritional value of avocados is so high that in certain parts of the world babies are weaned using mashed avocado. The fruit is traditionally used to cure skin ailments, and can be applied directly to the skin for rashes or dryness. (For more information, see Oohoi)

Serves 1


1 cup soaked wakame

1 cup shredded raw zucchini

3 tablespoons fresh shredded ginger

2 tablespoon rice wine vinegar

2 tablespoon agave syrup

3 tablespoons lemon juice

1 tablespoon tamari

1 tablespoon cold pressed sesame oil

1 avocado, diced

1 tablespoon sesame seeds

1 tablespoon black sesame seeds

Japanese chilli oil or sliced fresh red chilli (to serve)



Soak the wakame in warm water until it thickens.

In a separate bowl, mix 2 tablespoons lemon juice, 1 tablespoon sesame oil and 1 tablespoon tamari.

Add the wakame, and massage with your hands until well combined.

In a small bowl, mix the shredded ginger, vinegar and agave. Leave to rest for 5 minutes, or until the ginger turns pink.

Add the shredded zucchini to the ginger, and mix with your hands to combine.

In a larger bowl, combine the wakame, ginger and zucchini and mix until combined.

Top with the avocado, sesame seeds and remaining lemon juice.

Splash with chilli oil or fresh chilli to serve.


Enjoy! J x