Fresh, juicy cucumber salad, decorated with seaweed leaves and a delicious vinaigrette. Super healthy and fast to prepare! A crunchy, soy-free last-minute addition to any Thanksgiving table.
Chop the organic cucumber in thin slices or thick chunks. Mix together the Coconut Vinegar and Coconut Aminos with salt and pepper to taste. Combine cucumbers and sauce and allow to marinate for a few minutes. Serve with fresh nori seaweed and a sprinkle of Gomasio. (To cut out the nori with a paper puncher, start with clean dry hands and punch out one at a time - the nori is very easy to press out.)
Crunchy, refreshing, delicious and the nori shapes are sooo cute!
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