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Eat to Run: Sassy Sesame and Seaweed Salad

Recipes to stay full and slim down for spring and summer

Fair Winds Press

In the spring, you need foods that will fuel your workouts and help you lose those extra winter pounds. Along with some miso soup or sashimi, this salad can be part of an ideal light lunch. It must marinate for half an hour, so prepare it before you head out. Once you’re back, it 'll be ready to eat. 

The seaweed and sesame seeds in this dish pack a big dose of vitamins, minerals and protein. Sesame seeds are rich in copper, magnesium, calcium, manganese and other nutrients, while just a gram of seaweed can fulfill your iodine needs for the day. Seaweed is also high in calcium and offers almost as much protein as legumes such as lentils or soybeans.

Sassy Sesame and Seaweed Salad

  • 1 tablespoon dried wakame
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce or tamari
  • 1/2 cup julienned cucumber
  • 2-inch piece daikon radish, sliced (use a potato peeler to get the slices extra thin)
  • 1 teaspoon lemon zest
  • 2 teaspoons black and white sesame seeds

In a bowl, cover the wakame with water and let soak for one hour, then squeeze all the water from it. Mix the wakame with vinegar, sugar, soy sauce, cucumber and daikon. Sprinkle with the lemon zest and sesame seeds. Allow to sit at room temperature for 30 minutes before serving. 

Recipe Credit: The Healthy Voyager's Global Kitchen.

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