In a bowl, soak wakame in water until soft. This takes about 25 minutes. When soft, drain wakame and, using your hands, squeeze out as much water as possible. Roughly chop into smaller pieces. Using a spiralizer, mandoline or julienne peeler, prepare cucumber noodles. Place the wakame and cucumber noodles in a large bowl, add the dressing and toss gently to combine.
Squeeze lemon and add garlic cloves, sesame oil, soy sauce, agave syrup, tahini, chlorella and chili and blend until smooth.
Divide salad among 4 serving bowls, add the dressing and sprinkle with sesame seeds and cut spring onions.