Cucumber-Seaweed Salad

Name: Cucumber-Seaweed Salad
Yield: 4 servings
Ingredients: 3/4 ounce 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

By Amy Myers, MD

May 30, 2019

Halfcircles of deseeded cucumber mingle with torn seaweed on a white ceramic plate with a gold spoon.

Photo by Jennifer Davick

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

Recipe information

Yield
4 servings

Ingredients

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

Preparation

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.

From The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases © 2018 by Amy Myers, MD. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

TagsSalad Seaweed Cucumber Vegetable Side Lunch Dinner Dairy Free Gluten Free Vegan Vegetarian Quick Easy No-Cook Summer Cookbooks Harper Collins

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