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Cucumber-Seaweed Salad

By Amy Myers, MD
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

  1. 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.

Image may contain: Food
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.
TagsSaladSeaweedCucumberVegetableSideLunchDinnerDairy FreeGluten FreeVeganVegetarianQuickEasyNo-CookSummerCookbooksHarper Collins
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