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CUCUMBER SALAD with Seavegetables

June 28, 2018
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AuthorWarren King

[cooked-sharing]

Yields2 Servings
 1 cup cucumber, sliced
 Pinch of sea salt
 1 tbsp . tamari, or soy free coconut amino sauce, adjust to taste
 1 tbsp lemon juice, adjust to taste
 2 springs of scallions, white and green part, sliced
 Drizzles of extra virgin olive oil
1

Wash (optional can peel) and slice cucumber (best are the English cucumber) and place in a bowl. Soak wakame seavegetable in water for 5 minutes and then drain. Wash and slice the green and white part of the scallions. Place the cucumber, wakame, and scallions in a bowl add tamari and lemon juice and mix. You can press the salad or just let sit for about 1/2 hour before serving. Serve with drizzles of extra virgin olive oil.

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Ingredients

 1 cup cucumber, sliced
 Pinch of sea salt
 1 tbsp . tamari, or soy free coconut amino sauce, adjust to taste
 1 tbsp lemon juice, adjust to taste
 2 springs of scallions, white and green part, sliced
 Drizzles of extra virgin olive oil

Directions

1

Wash (optional can peel) and slice cucumber (best are the English cucumber) and place in a bowl. Soak wakame seavegetable in water for 5 minutes and then drain. Wash and slice the green and white part of the scallions. Place the cucumber, wakame, and scallions in a bowl add tamari and lemon juice and mix. You can press the salad or just let sit for about 1/2 hour before serving. Serve with drizzles of extra virgin olive oil.

CUCUMBER SALAD with Seavegetables
IngredientsDirections
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