Seaweed, Carrot + Avocado Salad


1 cup (about 1 ounce) dried arame seaweed

1/2 avocado, diced

2 medium cucumbers, diced

4 medium carrots, shredded (about 1 1/2 cups)

2 tablespoons sesame seeds, toasted

2 tablespoons rice vinegar

1 teaspoon low-sodium tamari



Place seaweed in a bowl, cover with cold water by a few inches and soak until tender, about 15 minutes. Drain and transfer to a large bowl. Add avocado, cucumbers, carrots, sesame seeds, vinegar and tamari and toss well to combine. Serve immediately or cover and refrigerate for up to 1 day. Serve chilled or at room temperature.