Published on September 25, 2019

CamilleBecerraSalads_photo_by_MarcusNilsson_01-1 Pin It
photo by Marcus Nilsson

You stocked up on those bags of candy with the intention of putting them out for trick-or-treaters, though let’s be honest: No one can resist their inner kid when Halloween rolls around. But when those extra handfuls of candy corn or bite-size 3 Musketeers or mini Hershey’s bars start to make you feel a bit sluggish, it’s necessary to do the adult thing. And by that we mean eating some vegetables. 

Luckily, there’s a way to stay in the spooky spirit while also staying energized enough to tackle that scary movie marathon. Just follow chef Camille Becerra’s lead and make this all-black, sea vegetable–based, deliciously creepy salad.

Two types of seaweed (chewy hijiki and crispy nori) give a base of escarole a decidedly macabre-looking twist, while a sprinkle of spirulina powder and black sesame seeds offer a satisfying blend of textures. If you want to make it more filling, feel free to add in some black rice or red quinoa for extra bulk—just don’t forget a honey-miso dressing to pull it all together with just a touch of sweetness. 

Consider this a healthy Halloween dinner that you might just turn to again after October 31, when you’ve got a craving for major umami flavors. The possibilities for the nori, especially, are endless. “Nori likes to be paired with subtle, delicate ingredients. Think: mushrooms, rice and other grains, fish, avocado, and nuts,” says Becerra. “You can also buzz it in a spice grinder and make it into a powder to dust on finished dishes.”

In the meantime, though, serve it on black plates to really up the ante on the sinister vibe, then treat yourself to a little more candy for dessert. It’s all about balance, right?

See more Halloween ideas:
How to Host a Halloween Party Like a Grown-Up
Your Halloween Party Could Use a Haunted Bar Cart
Ditch Your Halloween Plans and Do This Instead

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