Cucumber, Wakame, and Red Pepper Salad Recipe

Here is one of Donna’s favorite recipes from our cookbook!  The book has tons of sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!

Ingredients:

• ½ oz. wakame (1/4 of 2 oz. bag)
• 4 large cucumbers, peeled and very thinly sliced
• 2 tsp. Herbamare or sea salt
• 1 large red pepper, diced
• 1 small red onion, finely chopped
• ⅓ cup raw, organic apple cider vinegar
• 2 Tbsp. organic, unrefined oil
• Pinch of pepper

Instructions:

• Soak wakame for 15 minutes, in enough water to cover.
• Sprinkle Herbamare or sea salt on cucumbers and let sit several minutes to release the juices.
• Remove stem from wakame and discard the soaking water.
• Chop wakame and add to cucumbers.
• Add diced red pepper and red onion to cucumbers and wakame.
• Toss in vinegar, oil, and pepper.

Cucumber, Wakame, and Red Pepper Salad is a delicious, alkalizing, and refreshing summer salad. It is packed with nutrients, minerals, and also rich in soluble fiber. You will be surprised by how tasty a sea veggie salad can be!