Dulse Salad Seasoning

May 11, 2015
Serves 10 People
Prep time

This is a tasty and nourishing topping for salads and super easy to prepare. Also works as a seasoning to any dish, providing a light salt flavor without the harmful effects of table salts.

Dulse is a wildcrafted seaweed high in nutrients like Iodine and Iron, and a great source of Vitamin B6 and B12!

Top salads with a heaping teaspoon for healthy salt alternative. It is mineral-rich, with healthy protein and fats. Makes about 1 ¼ cups.Stores well in a refrigerator for up to two weeks.

A huge thanks to amazing raw chef Teri Gentes for the recipe!


  • 1 Cup
    Raw or Toasted Organic Sunflower Seeds
  • 1 Cup
    ECO Wildcrafted Dulse Leaves
  • 1/4 Teaspoon
    ECO Himalayan Pink Salt (If desired)


  1. Using a clean coffee grinder, whirl sunflower seeds until crushed. (Don't over-blend, or you will create a paste.) Place in a glass jar.

  2. Whirl Dulse leaves until crumbled, and add to the sunflower seeds with salt if using. Cover the jar and shake well.

  3. An alternative is to use raw or toasted sesame or pumpkin seeds in place of the sunflower seeds, or combine all three for an eclectic treat. The toasted versions are a fragrant treat while the raw seeds have the added benefits of increased digestive enzymes so try a batch of each. Raw or toasted Nori leaves can be used in place of or in addition to the Dulse. Both are superfoods from the sea and abundant in trace minerals including iodine and calcium.