Serves 6
1/3 cup dulse flakes
½ cup pumpkin seeds
4 Tbsp lime juice
¼ cup apple cider vinegar
1 clove garlic
6 Tbsp cilantro leaves
1 Tbsp white miso
1 tsp agave nectar
4 Tbsp olive oil
Sea salt
Freshly ground black pepper
1 head romaine lettuce, chopped
2 green onions, thinly sliced
1 cup shelled edamame
1 pint cherry tomatoes
1. Toast dulse and pumpkin seeds in a dry skillet over medium-high heat, tossing occasionally, 3 to 4 minutes.
2. While dulse is toasting, put lime juice, garlic, cilantro, miso and agave nectar in a blender. Blend until ingredients are well combined. With blender running, gradually drizzle in olive oil. Season with salt and pepper, to taste.
3. In a large bowl, toss romaine, green onions, and edamame. Place a generous handful of lettuce mixture on each plate and top with cherry tomatoes. Sprinkle each salad with toasted dulse and pumpkin seeds.
4. Drizzle with vinaigrette and serve.
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.