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Avocado Wakame Relish

Asian Fusion

With minerals galore, this healthful side salad can be used as a flavorful accoutrement amongst other Asian-inspired dishes or salads. Thanks to its saturation of nutrients, it is surprisingly filling.


1½ tsp grated fresh Ginger
¼ Cup Sesame Seeds (toasted or raw)
2 tsp Navitas Naturals Yacon Syrup
1 Cup Wakame Flakes
2 tsp Nama Shoyu or Tamari
1 tsp sesame oil (toasted or raw)
1 Tbsp Shallot, minced
1 medium Avocado, chopped into 1/2 inch cubes


Soak the wakame flakes in very warm water for 15-20 minutes, or until tender.*
While the seaweed is soaking, mix the yacon syrup, nama shoyu, sesame oil, shallot and ginger together in a small bowl until completely combined. Use a hand-held blender, if desired.

When the wakame is tender, drain thoroughly. Transfer to a medium bowl, and mix in the liquid contents of the small bowl and the sesame seeds. Add in the avocado, and gently toss to distribute. May serve immediately, or for best results, allow to rest in the refrigerator for 30 minutes (or more) before serving.

Makes about 4 quarter cup side-dish portions.

*The best way to tell if wakame is “done,” is by biting into a trial piece. The texture should be soft and slightly rubbery, with no crunch. Choose one of the thicker pieces to test as these will be the last to tenderize.

Chef's Notes

Toasted sesame seeds have a stronger nutty flavor than raw – an attribute that compliments the wakame nicely. If you’d like to keep this recipe unheated however (and even healthier), stick with the raw variety. For those unfamiliar with wakame, it's a mineral rich seaweed available at many organic health food stores.

Yield: 2-4

Submitted By

Julie Morris