Salad: Canada – Nunavut – Seaweed and Berry Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

- 6 oz (170 g) foraged seaweed, rinsed and roughly chopped (fresh kelp, dulse, or local rockweed), or 1 cup (10 g) dried dulse rehydrated
- 1 cup (150 g) mixed berries (crowberries, wild blueberries, or a mix)
- 1/2 small red onion, thinly sliced (about 2 oz / 60 g)
- 2 tbsp (30 ml) seal oil OR 2 tbsp (30 ml) apple cider vinegar or white vinegar (see notes)
- 1 tsp (5 ml) fresh lemon juice (optional; balances oil)
- 1/4 tsp (1.5 g) fine sea salt, more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) cold water (to adjust dressing consistency, optional)
- 2 tbsp (8 g) chopped fresh chives or tundra greens (optional garnish)

Instructions

Short Description:
A crisp, bright salad of foraged Arctic seaweed and tart-sweet berries dressed simply with seal oil or vinegar, celebrating the coastal flavors of Nunavut. Fresh onion and a touch of salt balance the oceanic and fruity notes for a refreshing side or salad course.

Regional Notes:
This Nunavut version uses locally foraged seaweed (fresh or rehydrated dried) and tundra berries such as crowberries or wild blueberries, and is traditionally finished with seal oil when available. The result is a straightforward, oil-forward dressing that highlights the natural flavors rather than masking them; vinegar is an accepted substitute where seal oil is not accessible.

1. If using dried seaweed, place it in a bowl and cover with cold water; soak 10–15 minutes until pliable, then drain and squeeze gently to remove excess water. If using fresh seaweed, rinse well to remove sand and grit and roughly chop into bite-sized pieces.
2. In a large bowl combine the prepared seaweed, mixed berries, and thinly sliced red onion.
3. In a small bowl or jar whisk together the seal oil (or vinegar), lemon juice (if using), salt, and pepper. If the dressing is very viscous, whisk in up to 1 tbsp (15 ml) cold water to loosen it.
4. Pour the dressing over the seaweed and berries and toss gently to coat, taking care not to crush the berries.
5. Let the salad rest 5–10 minutes at cool room temperature or refrigerate up to 20 minutes to allow flavors to meld. Taste and adjust salt or a small splash more vinegar if needed.
6. Sprinkle with chopped chives or local greens if using and serve chilled or slightly cool as a salad course or accompaniment.