From One Good Dish by David Tanis Serves 4

In his book David Tanis recommends serving this dish with simple grilled or steamed fish, and he likes the addition of cucumber and avocados.  I love cucumbers for the crunch they add to a dish, so I would suggest to switch out the cukes for some cabbage, as that also adds a delicious crunchiness to salad.  And if you do not have wasabi powder on hand, try finely chopping some of the serrano peppers, they would add heat and a beautiful color.
1 oz dried Red Dulse Seaweed
1 oz dried Green Wakame Seaweed
Juice of 1 Lime
Sea Salt
1 small Carrot, peeled and sliced paper thin
4 Red Radishes, thinly sliced
1 - 2 oz piece of Daikon, peeled and thinly sliced
1 small Cucumber, peeled and thinly sliced or shredded Cabbage
1 firm but ripe Avocado, halved, pitted, peeled and sliced
1 tsp toasted white sesame seeds
1 tsp toasted black sesame seeds
2 tsp toasted hulled pumpkin seeds
4 Scallions, slivered
For the Dressing:
2 TB Rice Vinegar
2 tsp Sugar
2 tsp Grated Ginger
1/2 tsp Wasabi Powder OR diced Serrano Chili Peppers
2 tsp Soy Sauce
1 TB toasted Sesame Oil

Put the dulse and wakame in a large bowl and cover with cold water.  Let soak for 5 to 10 minutes, until softened.  Drain and pat dry.  Cut into rough 2-inch pieces.  Arrange on a platter.  Spoon half the dressing over the seaweed, add the lime juice, and toss gently.  Taste and add a small amount of salt if necessary.  Surround the salad with the carrot, radishes, daikon, cucumber (or shredded cabbage).  Season lightly with salt and drizzle with the remaining dressing.  Sprinkle the salad with the white and black sesame seeds, pumpkin seeds and scallions.