¾ oz alaria

1 crisp pear or tart apple

2 scallions, thinly sliced

4 T chopped fresh parsley

1 T toasted sesame seeds

 Marinade:

3 T coconut aminos

3 T apple cider vinegar

2 T dark sesame oil

1 t honey

½ t finely minced garlic

1 T finely grated fresh ginger, squeezed

Soak alaria. Mince garlic, grate ginger and squeeze juice, chop scallions and parsley. Mix vinegar, coconut aminos, sesame oil, and honey. Add garlic and ginger juice. Drain alaria and squeeze out excess water and save. The soak water is rich in flavor and minerals. Cut alaria into ½ inch squares. Dice Pear or apple, toss with alaria, scallions, parsley and sesame seeds. Pour marinade over salad. Let sit 20 minutes before serving.