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Nori Salad Booster

I'm all for getting the most out of every meal and trying to up the nutrients whenever I can. I'm also a mum and I know how hard meal times can be. So I love having meal 'additions' ready to go in the fridge. Things like capers, pickles, olives, fermented vegetables, saurkraut etc. All things that can be quickly added to simple meals for a little nutrient hit. That's where this salad booster comes in. It's a delicious addition to any dish really not just salads but also rice dishes, sprinkled over eggs or mashed sweet potatoe, to top off a soup or stew...really anything! My kiddies love it too (I just omit the chilli or use a bit less for them).


  • 2 sheets of nori seaweed

  • About 8-10 kale leaves (stalks removed)

  • 1/4 cup pumpkin seeds (or almonds, sunflower seeds, cashews etc)

  • Zest of a lemon

  • Pinch of sea salt

  • 1/2 teaspoon turmeric (optional)

  • 1/2 teaspoon chilli flakes (optional)



  1. Set the oven to 150 degrees celcius (300 F)

  2. Spread the nori, pumpkin seeds and lemon zest onto a baking tray. Use a seperate tray for the kale.

  3. Place both trays in the oven until toasted. This will be about 15-20 mins for the nori, pumpkin seeds and lemon zest and another 5 or so minutes for the kale.

  4. When toasted, pull out the trays and leave to cool and for everything to crisp up nicely.

  5. Once cool add all the ingredients (including the salt, turmeric and chilli flakes) into a blender or mortar and pestle and grind to a fine crumb.

  6. Store in an airtight container in the fridge and sprinkle liberally on salads, rice dishes, stir fries etc for a nutrient dense boost.

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