Seaweed, Avocado, and Nectarine Salad with Sumac and Honey Dressing

Salty, savoury seaweed is paired with avocado, nectarines, and cashews and topped with a sumac and honey dressing in this eye-catching salad. Sumac is often associated with Middle Eastern cooking, but its sweet, citrusy flavour mingles beautifully with the honey, avocado oil, and rice wine vinegar dressing.

Ingredients

• 6 tablespoons avocado oil
• 2 tablespoons rice wine vinegar
• 3 teaspoons sumac
• 4 teaspoons honey (Vegans, use your favourite sweetener)
• seaweed salad mix (I used a 25 gram/.09 ounce package, called seavegi, by seassnax)
• 1 or 2 nectarines, in slices (if nectarines are not in season, apricots, plums, or oranges would all work well)
• 1 avocado, in slices
• 1/4 to 1/3 cup toasted cashews

Instructions

1. Follow the instructions on your seaweed salad package to rehydrate the seaweed.
2. After you have drained the seaweed, place it between 2 clean tea towels to remove any excess moisture.
3. Make the dressing by combing the avocado oil, rice wine vinegar, sumac, and honey.
4. Dress the salad (the amount needed will obviously vary depending on your quantity of seaweed; this should be plenty of dressing if you are using a 25 gram package.
5. Toss in nectarines and avocado, and top with toasted cashews.

PS – I categorized this under “get your vegetables in!” cause seaweed is considered a sea vegetable. If your curious about sumac but don’t want to buy it just to try a single recipe, it’s also included in my Sexed-Up Shredded Wheat recipe.