Le Touquet Seaweed Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing salad featuring locally foraged seaweed, brightened by a citrus vinaigrette inspired by the coastal charm of Le Touquet's lighthouse views. This mediterranean-inspired salads ready in about 25 minutes pairs dried wakame seaweed, orange, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 oz dried wakame seaweed
• 1 orange
• 1/4 cup red onion
• 1/2 avocado
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp honey
• 1 tsp sesame seeds

Instructions

1. Step 1: Rinse dried wakame under cold water and soak for 10 minutes until fully hydrated and tender.
2. Step 2: Finely mince red onion and place in a bowl. Add 1/4 cup cold water and let sit for 5 minutes to mellow sharpness.
3. Step 3: Zest and juice orange, then combine zest, lime juice, rice vinegar, honey, and sesame oil in a small jar.
4. Step 4: Whisk until emulsified, then set aside.
5. Step 5: Drain soaked wakame and pat dry. Tear into bite-sized pieces.
6. Step 6: Slice avocado and gently fold into wakame with drained red onion.
7. Step 7: Drizzle with citrus vinaigrette and toss lightly.
8. Step 8: Sprinkle with toasted sesame seeds just before serving.