The sea vegetables in this seaweed salad are an excellent source of minerals, especially iodine, which are extremely important for adrenal and thyroid gland function.
Serves: 8
Prep time: 20 minutes
Ingredients
- 2 medium cucumbers (peeled and sliced into thin rounds)
- 4 pinches sea salt
- 1/2 cup dried wakame
- 1 large orange (zested and juiced)
- 1/2 cup fresh cilantro (minced)
- 1/4 cup scallions (chopped)
- 6 tablespoons raw apple cider vinegar
- 2 tablespoons coconut aminos
- 2 tablespoons raw, local honey
Directions
Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.
Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.
Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.
In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.
See Also
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