Salad: Canada – Nova Scotia, Atlantic Canada – Dulse and Apple Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 4 cups (120 g) mixed salad greens (baby greens or spring mix)
- 0.5 oz (14 g) dried dulse (about 1/2 cup rehydrated) or 1/2 cup (10 g) dulse flakes
- 2 medium Nova Scotia apples (e.g., McIntosh or Cortland), cored and thinly sliced
- 1 small cucumber, thinly sliced (about 1 cup / 120 g)
- 1/4 cup (40 g) thinly sliced red onion
- 1/3 cup (35 g) toasted walnuts, roughly chopped
- 2 tbsp (30 ml) apple cider vinegar
- 3 tbsp (45 ml) extra-virgin olive oil or canola oil
- 1 tbsp (15 ml) pure maple syrup
- 1 tsp (5 ml) Dijon mustard
- Zest and juice of 1/2 lemon (about 1 tsp zest / 1 tbsp juice) (2 g zest / 15 ml juice)
- 1/2 tsp (2.5 g) sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Optional: 2 oz (55 g) soft goat cheese or feta, crumbled

Instructions

Short Description:
A crisp, coastal salad that pairs salty, umami-rich Nova Scotia dulse with sweet local apples, crunchy nuts, and a bright maple‑apple vinaigrette. Light and refreshing, it showcases the region's sea and orchard flavors.

Regional Notes:
This Nova Scotia version uses locally harvested dulse and regional apple varieties (McIntosh or Cortland) and sweetens the dressing with Canadian maple syrup to highlight Atlantic Canada's coastal and agricultural products. Unlike inland seaweed salads, the emphasis here is on a light vinaigrette and crisp orchard fruit rather than heavy sauces.

1. Rehydrate the dulse: place dried dulse in a bowl and cover with cold water. Soak 5–10 minutes until softened (flakes 2–3 minutes). Drain, rinse to remove grit, squeeze gently to remove excess water, and roughly chop if using whole pieces.
2. Make the vinaigrette: whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, lemon zest and juice, sea salt, and black pepper in a small bowl until emulsified. Taste and adjust salt, acid, or maple syrup to balance sweet and bright notes.
3. Prepare produce: core and thinly slice apples (leave skins on for color and texture), slice cucumber and red onion, and toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant; cool slightly and roughly chop.
4. Assemble salad: in a large bowl, combine mixed greens, rehydrated dulse, apple slices, cucumber, and red onion. Drizzle about two‑thirds of the vinaigrette over the salad and toss gently to coat. Add more dressing if desired.
5. Finish and serve: transfer to a serving platter or divide among plates. Sprinkle toasted walnuts over the top and crumble optional goat cheese if using. Serve immediately so apples remain crisp.
6. Leftovers: store dressing separately and keep salad components refrigerated for up to 1 day. Toss just before serving to prevent wilting.