Broccoli seaweed salad

The oils in this recipe are a great source of omega-3 fats
By Julie Daniluk
Broccoli seaweed salad Julie Daniluk

Recent studies at the Johns Hopkins University School of Medicine in Baltimore, Maryland have shown that broccoli contains high amounts of the compound sulforaphane, which has anti-cancer, anti-diabetic, and anti-microbial benefits. Take care not to overcook the broccoli so that it maintains some crispness and more of its nutritional value. Hemp or flax oil provide the healthy omega-3 fats in this recipe.


1 cup (250 mL) hijiki or thinly cut wakame seaweed
1 cup (250 mL) large onion, chopped
1 tbsp (15 mL) extra virgin olive oil
1/2 cup (125 mL) filtered water
1 bunch broccoli
1/2 cup (125 mL) almonds, chopped
2 tbsp (30 mL) hemp or flax oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) toasted sesame oil
½ tsp (2.5 mL) umeboshi plum paste or ¼ tsp (1 mL) sea salt
2 tbsp (30 mL) freshly grated ginger

1. Place seaweed in a bowl and cover with water; let stand.

2. Sauté onions in olive oil, in a covered saucepan over low-medium heat, until they are translucent.

3. Combine water with the onions and cook for 5 minutes.

4. Add broccoli, stir, and cook covered on low heat for approximately 10 minutes, until the broccoli is heated through, but is still a vibrant green colour.

5. Remove the pot from the heat. Drain the soaking water from the seaweed (you can save it for a soup stock).

6. Transfer the veggies and softened seaweed to a large bowl.

7. In a mason jar add the flax or hemp oil, lemon juice, toasted sesame oil, umeboshi plum paste, and ginger. Shake well until blended and pour over veggies.

Makes four servings


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