Cucumber-Seaweed Salad

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

Directions

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.