A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.

Ingredients

Salad:

　　2 cucumbers, peeled, seeded, and diced

Dressing:

　　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

　　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.

　　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.