Avocado Salad

This salad was originally made for runner’s to replenish after a hard workout.  It’s a great source of antioxidants, vitamins and trace minerals from the dulse seaweed.


  • 3/4 cup avocado, 1/2” cubes
  • 1/2 cup tomato, 3/8” cubes
  • 1/3 cup green or red pepper, 1/8” x 1/2”
  • 1 1/2 tablespoon finely chopped onion or scallion
  • sea salt, to taste
  • 1 tablespoon raw sunflower seeds
  • 1/4 cup grated Monterey Jack cheese (optional)
  • 1/3 cup grated carrot
  • 1 teaspoon crushed dulse or 1/3 teaspoon granulated kelp


  • 1 1/2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar


This makes a substantial meal by itself or for additional energy have a slice of whole grain or Ezekiel sprouted grain bread with it.


Cut each vegetable in a consistent size as noted above.  Layer vegetables in the order given on a plate or shallow bowl.  Drizzle oil and vinegar over salad just before serving.


  • Serve as a wrap in a tortilla or lettuce leaf or in a pita pocket
  • For a good dose of trace minerals sprinkle liberally with dulse or kelp if you are used to the seaweed flavor.