Cucumber-Seaweed Salad

Ingredients for Cucumber-Seaweed Salad

• 20g dried wakame seaweed, cut into 1-inch pieces

• 2 cucumbers, peeled, seeded, and diced

• 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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.