This popular whole-foods salad recipe is from Mary Shaw, who taught Whole Foods Production and Advanced Whole Foods Production at Bastyr University from 1996 to 2002. Arame is a mild-flavored seaweed that can be sauteed, steamed or added to soups and salads. It is an excellent source of calcium, iron, zinc and iodine. Arame can be found at most natural food markets and co-ops.
Preheat oven to 350 degrees Fahrenheit, then roast the almonds on a dry cookie sheet for 7 to 10 minutes or until aromatic. Coarsely chop roasted almonds
Wash the salad greens in a sink full of cold water. Spin or pat dry. Drain arame and add to the greens.
Whisk together sesame oils, rice vinegar, rice syrup, Dijon mustard, sea salt and poppy seeds in the bottom of a salad bowl. Add the greens and seaweed. Toss to combine just before serving.
Slice avocado in long strips and gently fold into salad; garnish with almonds.