Here’s a fresh, vibrant Dulse and Avocado Salad that matches the style of your photo—creamy avocado chunks, crisp cucumber, juicy tomato, red onion slivers, sprouts/microgreens, and a light, tangy dressing for that healthy, briny pop from dulse. This draws from popular adaptations (especially Medical Medium-inspired versions and Atlantic Canadian seaweed recipes), where dulse adds mineral-rich umami and subtle oceanic flavor without overpowering the fresh veggies.
It’s nutrient-packed (avocado for healthy fats, dulse for iodine/iron/potassium, veggies for fiber/antioxidants), quick to make, and perfect with your Dark Harbour dulse from Fundy Bay—rehydrate or crumble it in for visible reddish-purple flecks and that signature briny kick.
Ingredients (Serves 2-4 as a side or light main)
2 ripe avocados, peeled, pitted, and diced or cubed
1-2 cups cherry or regular tomatoes, halved or chopped (mix colors for vibrancy if possible)
1 medium cucumber, diced or thinly sliced
½ red onion, thinly sliced (soak in cold water 5-10 mins if you want milder bite)
¼–½ cup dried Dark Harbour dulse (flakes or chopped fronds; soak 5-10 mins in water if chewy, then drain and pat dry—start with less for potency)
Handful of sprouts or microgreens (e.g., pea shoots, radish sprouts, or sunflower for crunch and freshness)
Optional add-ins: Chopped cilantro or parsley, bell pepper slices, a squeeze of lime, or hemp seeds for extra protein
Dressing:
Juice of 1-2 lemons (or lime for brightness)
2-3 tbsp extra-virgin olive oil
Sea salt and black pepper to taste (dulse is salty, so taste first)
Optional: Pinch of red pepper flakes, garlic powder, or a dash of apple cider vinegar for tang
Instructions:
Prep the dulse: If using whole dried dulse, soak briefly in water to soften (5-10 mins), drain well, and chop or tear into bite-sized pieces. For flakes, use as-is or toast lightly for nuttier flavor.
Assemble the salad: In a large bowl, gently combine the diced avocado, tomatoes, cucumber, red onion, soaked/chopped dulse, and sprouts/microgreens. Toss carefully to avoid mashing the avocado.
Dress it: Drizzle with lemon juice and olive oil. Season with salt, pepper, and any extras. Toss again to coat evenly—the acidity brightens everything and prevents avocado browning.
Serve: Immediately for peak freshness and creaminess. Serve chilled or at room temp in a shallow bowl for that colorful, layered look. Great as a side to grilled fish, on its own, or topped with toasted nuts/seeds.
