Cucumber Moons With Seaweed Salad

As summer continues to heat up, here is a little refreshing snack, appetizer, or side dish! Cucumbers are mild and refreshing, making them the perfect vegetable to pair with the ocean-like flavor of the mineral and vitamin packed seaweed.  This dish is especially great served with grilled fish- we highly recommend making this the next time you have salmon! If using fresh seaweed, be sure to rinse it well to remove excess salt.  If you are using dried seaweed, soak in filtered water to re-plump and drain thoroughly, and cut it into smaller pieces with kitchen scissors if it is too large.

2 large cucumbers
1/4 cup seaweed, fresh or “re-plumped” dried
1 tbsp apple cider vinegar
1 1/2 tbsp sesame oil
1 tsp tamari
1/4 tsp red pepper flakes
1 tbsp Mirin/ Japanese cooking wine (look for traditionally-made without high fructose corn syrup)

Cut cucumbers lengthwise, then crosswise into half “moons”.  Whisk together remaining ingredients in shallow dish.  Place cucumber slices in the dish with drained seaweed, and toss to coat evenly.

Nutrition Facts per 1/4 of dish: 83 calories, 5.5g fat, 6g carbs, 1.5g protein