Sea Veggie Cucumber Salad

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  • 1 cup wakame seaweed, soaked (you can substitute arame if desired)
  • 2 large cucumbers, peeled, quartered and sliced
  • 1 medium tomato, chopped
  • 1/2 cup basil, fresh, finely chopped
  • 1/2 medium lemon, juiced
  • 1/2 medium lime, juiced
  • 2 cloves garlic, minced
  • 1 tablespoon flax oil
  • 1/8 teaspoon toasted sesame oil (for strong flavor, omit if you prefer)
  • 1 teaspoon sea salt


  1. Soak wakame for 5 to 15 minutes in pure water.
  2. Chop the tomato and quarter and slice the cucumber thinly.
  3. Slice the wakame.
  4. Place cucumber, wakame, and tomato in a bowl.
  5. In a separate small bowl, combine the basil, lemon and lime juice, garlic, flax and sesame oils.
  6. Toss with the vegetables, sprinkle with salt to taste, and serve.

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