A recipe for—and a love note to—seaweed you should eat.
by Mark Anderson June 26, 2016
· 1 firm but ripe avocado
· Small bed of butter lettuce
· 1 tablespoon diced fresh Monterey Bay Seaweeds ogo (if desired, rinse in freshwater to remove excess salt)
Cut avocado in half, spoon out into bowl, chop into chunks. Add ogo to the bowl and stir gently until avocado is coated in ogo. Place ogo-avocado mixture on top of lettuce. Add a vinaigrette dressing to taste.