Salad or Sandwich
12 pieces dulse sea vegetable (whole leaf, not flakes)
2 teaspoons extra-virgin olive oil
4 cups mixed salad greens, rinsed and dried
1 large avocado or 2 small avocados, sliced
1 cup baby tomatoes, sliced
corn tortillas or sliced bread (optional)
2 tablespoons tahini
1 teaspoon ume plum vinegar
1 tablespoon lemon juice
1 teaspoon shoyu or tamari
2-3 tablespoons spring or filtered water
Separate dulse into single-layer pieces and then break apart into bite-sized pieces.
Heat skillet over medium heat and add olive oil. When shimmery, add dulse in a single layer and toast on either side until crispy. Remove to a paper towel and repeat with remaining dulse, if necessary.
In a small mixing bowl, whisk together dressing ingredients and add water, one tablespoon at a time, until desired consistency is reached.
For Salad: Divide greens among 4 salad plates. Top with avocado, crispy dulse, tomatoes, and a drizzle of tahini dressing.
For Sandwich: Make “DLT” sandwiches by spreading tahini dressing on bread and layering salad ingredients on the bread (toasted or fresh). Traditional or open-faced sandwiches both work well.
For Tostada: Make “DLT” tostadas by pan frying 4 corn tortillas and layering salad ingredients and dressing on top of each tortilla.