CUCUMBER-SEAWEED SALAD

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Cucumber-Seaweed Salad image

A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.

Provided by Amy Myers, MD

Categories     HarperCollins     Salad     Side     Cucumber     Ginger     Quick & Easy     Quick and Healthy     Healthy     Dairy Free     Peanut Free     Wheat/Gluten-Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 10

Salad:
3/4 ounce dried wakame seaweed, cut into 1-inch pieces
2 cucumbers, peeled, seeded, and diced
Dressing:
2 tablespoons apple cider vinegar
1 1/2 tablespoons coconut aminos
1 tablespoon extra-virgin olive oil
Juice of 1/2 small lemon
1/2-inch piece of fresh ginger, peeled and grated
Pinch of fine sea salt

Steps:

  • In a bowl, soak the wakame in warm water for 5 to 10 minutes. Drain in a colander. Combine the seaweed and cucumber in a bowl. In another bowl, whisk together the vinegar, coconut aminos, olive oil, lemon juice, ginger, and salt. Toss the vegetables with 2 tablespoons dressing. Taste and add more dressing if desired.

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