Steps
1. Rinse the seaweed under cold water and soak it in warm water for about 10 minutes until it softens. Drain and squeeze out excess water.
2. In a small pan, toast the caraway seeds over medium heat for 2-3 minutes until fragrant.
3. In a bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Stir in the toasted caraway seeds.
4. In a large bowl, combine the softened seaweed and fresh blueberries. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately, garnished with fresh mint leaves.