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

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.

Mix all ingredients for the dressing.

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.