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Kale, Seaweed and Cucumber Salad

//Kale, Seaweed and Cucumber Salad

Kale, Seaweed and Cucumber Salad

Kale, Seaweed and Cucumber Salad


Yield: 6 cups Servings: 6


  • 1 bunch Kale, Destemmed
  • 1/2 cup Arame, Dry
  • 1/3 cup Almonds, Slivered
  • 2 teaspoons Sesame Seeds, Minimally Processed, raw
  • 1/3 cup shredded carrots
  • 1/4 cup Dried Cranberries
  • 1/2 cup Cucumbers, Sliced, and halved
  • 1 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Sesame Oil
  • 1/2 cup fresh squeezed orange juice


  1. Destem Kale and Place in a large bowl, Sprinkle with a small amount of Sea Salt(No more that 1/2 teaspoon) and toss leaves so that they begin to soften.
  2. In a separate smaller bowl, soak arame per package directions, then drain, rinse and cut into small pieces.
  3. Add Arame to Kale, along with Almonds, 1 teaspoon Sesame Seeds, Shredded Carrots, Dried Cranberries and Cucumbers.
  4. Combine Olive OIl, Sesame Oil and Orange Juice in a small bowl, Whisk and pour over salad. Toss, Sprinkle with remaining Sesame Seeds and Serve.

Nutritional Information:

170 Calories; 9g Fat (46.3% calories from fat); 4g Protein; 20g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 245mg Sodium.