1. 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.
2. 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.
3. 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.