1 cup wakame seaweed (soaked)
4 tbsp lemon
2 tbsp agave nectar
1/2 tsp seasalt or Himalayan salt
Cut the soaked wakame seaweed into pieces, about 1 inch long.
Put salt over cucumber slices and set aside for 15 minutes.
Squeeze cucumber slices to remove excess liquid.
Mix lemon and agave nectar in a bowl.
Add the wakame seaweed and cucumber and mix well.
Wednesday, January 23, 2008