Japanese Seaspaghetti Salad

For the salad:
30 g sea spaghetti (dry weight)
1 medium zucchini
50 g kelp noodles
Some stripes of red bell pepper
2 tablespoons cilantro, chopped small
2 handful of shiitake mushrooms

For the marinade:
2 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon tamari
1 tablespoon agave syrup or other liquid sweetener of choice

For the dressing:
2 tablespoons almond butter
1 tablespoon lemon juice
3 tablespoons orange juice
1 tablespoon olive or sesame oil
1 tablespoon tamari
½ teaspoon agave syrup or other liquid sweetener of choice
¼ teaspoon fresh ginger, grated
A touch of asafoetida or ¼ teaspoon fresh garlic, minced

Method:
First of all, marinate the shiitake mushrooms.
For this, cut the shiitake in fine strips.
Mix all ingredients for the marinade, add the mushrooms and let them marinate for about ½ hour.

Dressing:
Mix all ingredients for the dressing.

Salad:
Soak the sea spaghetti in warm water for about 10 minutes.
With a spirooli cut zucchini into spaghetti.
Mix seaspaghetti, zucchini spaghetti and kelp noodles in a bowl
Add the marinated shiitake and the red bell pepper strips.
Mix all with the dressing.
At last, add the chopped cilantro and mix again carefully.
Prepare a bed of salad greens of your choice and portion the sea spaghetti salad with a dessert ring on top. Decorate with white and black sesame seeds and orange slices.