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Colorful, crunchy, and rich in minerals, this salad combines the sweetness of celeriac with the iodized flavor of sea beans, a wild seaweed from our Breton coasts.
It’s a lively and remineralizing starter, perfect for boosting immunity and awakening the palate!
Why include sea beans in your diet?
Sea beans (Himanthalia elongata) are among the seaweeds that are easiest to cook.
They contain:
- 4 times more vitamin C than oranges,
- a high content of iodine, calcium, magnesium, and iron,
- soluble fibers beneficial for intestinal flora.
Also discover our other varieties of seaweed in the Biovie store:
Ingredients for 2 to 3 servings
- 1 medium celeriac
- 30 g of sea beans (after desalting)
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- 1 carrot
- 1 red onion
For the sauce
- 1 ripe avocado
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- 1 clove of garlic
- 5 cl of plant-based cream (soy, oat, or cashew)
- A splash of lemon juice
- A pinch of marine plasma or unrefined sea salt
Step-by-step preparation
- Desalt the sea beans: rinse them thoroughly then let them soak in two successive baths of clear water for 10 to 15 minutes each.
- Grate the celeriac, carrot, and red onion.
- Mix the vegetables with the desalted sea beans.
- Prepare the sauce: blend the avocado, garlic, plant-based cream, and lemon juice.
- Combine everything and serve immediately to preserve the live enzymes.
Tip: This salad pairs wonderfully with a drizzle of raw hemp oil for an omega-3 boost.
Added value of this recipe
This salad is ideal for a detox cure or to remineralize the body after winter.
Celeriac, often overlooked, is an excellent digestive ally, while sea beans provide a balanced marine note rich in trace elements.
