Seaweed Avocado Salad Recipe with Miso Ginger

Seaweed Avocado Salad Recipe with Miso Ginger

Get the most out of Asian cuisine flavors – without the guilt! This fresh and original salad can be served for a friends gathering, potluck dinner or any weekday lunch. Our recipe is not only easy to make, but made with ingredients that might you already have in your fridge! …Perhaps minus the seaweed. Try this delicious Seaweed & Avocado Salad recipe inspired by our friend Fernanda Health Coach, of course with the delicious touch of BeanVivo Miso Ginger.


Head of Kale (4 cup)
Avocado, pitted and cubed (1/2)
English cucumber, cubed (1)
Lime, juice (1)
Wakame seaweed (4 tbsp)
Sesame seeds (2 tbsp)
BeanVivo Miso Ginger (2/3 cup)


1. Cover the dried seaweed with water and let sit for 5minutes until soft. Rinse.

2. Remove the tough leaves from the kale, break up the leaves so they’re in bite-size pieces. Pour the lemon juice, a little salt and massage the leaves to breakdown. Let it rest for 10 minutes.

3. Add the cucumber, avocado and seaweed to the kale leaves. Combine. Top your salad with BeanVivo Miso Ginger and sesame seed. ENJOY!

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