To make the Spicy Hijiki Seaweed Avocado Salad: In a medium bowl, combine the red onion, coconut aminos, and cayenne pepper. Allow to sit for at least 5 minutes, letting the onion marinate and soften slightly with the coconut aminos. While the onion sits, you can cut the corn and avocado.
After the onion has marinated for 5 minutes, add the remaining ingredients to the bowl. Stir well to thoroughly combine. Taste to adjust seasoning.
Serve immediately or refrigerate for up to 5 days.
The longer this sits, the more the flavors will come together.