Sargassum Algae and Avocado Toast
Sargassum algae is a type of seaweed that is becoming increasingly popular as a food source. It is a good source of protein, fiber, and vitamins, and it has a slightly salty, umami flavor. This recipe for avocado toast with sargassum algae is a quick and easy way to enjoy this healthy and delicious food.
I first discovered sargassum algae when I was living in Japan. I was walking along the beach one day when I saw a group of people harvesting it. I was curious, so I asked them what they were doing. They told me that they were harvesting sargassum algae to eat. I had never heard of sargassum algae before, so I asked them what it tasted like. They said that it had a slightly salty, umami flavor. I was intrigued, so I asked them if I could try some. They gave me a piece, and I was surprised by how much I enjoyed it. I loved the salty, umami flavor, and I was impressed by how versatile it was. I could eat it raw, cooked, or dried. I started to experiment with sargassum algae in my own cooking, and I quickly developed a number of recipes that I loved. This recipe for avocado toast with sargassum algae is one of my favorites. It is a quick and easy way to enjoy this healthy and delicious food.
Sargassum Algae and Avocado Toast Sargassum Algae and Avocado Toast Sargassum Algae and Avocado Toast Sargassum Algae and Avocado Toast
Prep time: 10 | Cook time: 0 | Serves: 1
Ingredients
  • 1 slice paleo bread, toasted
  • 1/4 cup mashed avocado
  • 1/4 cup cooked sargassum algae
  • 1 tablespoon chopped red onion
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Lemon wedges, for garnish
Instructions
  1. Spread the mashed avocado on the toasted bread.
  2. Top with the cooked sargassum algae.
  3. Sprinkle with the chopped red onion and cilantro.
  4. Season with salt and pepper.
  5. Garnish with lemon wedges.
Why It Works
  • The combination of avocado and sargassum algae is a perfect balance of flavors.
  • The avocado provides a creamy, rich base, while the sargassum algae adds a salty, umami flavor.
  • The red onion and cilantro add a bit of brightness and freshness to the dish.
  • The lemon wedges add a bit of acidity, which helps to balance out the richness of the avocado and the saltiness of the sargassum algae.