Ingredients

10 g Sea Spaghetti Seaweed
4 avocados
2 carrots
A handful of currants
Olive Oil
Lemon
Basil
Salt to taste

Preparation

Soak the Sea Spaghetti for 20 minutes. Peel and slice the avocados. Set aside, sprinkling them with lemon juice to prevent them from browning.

Clean and peel the carrots and cut them into julienne strips (thin sticks).

After the Sea Spaghetti has soaked for 20 minutes, begin assembling the salad. First, place the avocados and lemon in a serving dish, followed by the Sea Spaghetti and carrots. Finish with the currants and drizzle generously with olive oil, finishing with the basil.