- Prepare seaweed.
- If using dried Alaria, Soak seaweed in warm water to cover for about 15 minutes. For really soft seaweed, put the hydrated seaweed in a steamer basket and steam for 10-15 minutes. Then, rinse briefly with cool water and drain again. Use a paper towel to blot excess water. Chop thinly and then set seaweed aside.
- If using the Mixed Sea Vegetables, just rinse in cold water for about 2-3 minutes to remove all of the sea salt.
- In a small bowl, whisk together the garlic, ginger, vinegar, sesame oil and honey and coconut aminos. Drizzle vinaigrette on top of seaweed and toss to coat.
- Garnish with fresh avocado slices, fresh pickled ginger and/or sesame seeds.
Note: Asian Seaweed Salad will last for 2 days in a covered container in your fridge.