Cucumber-Seaweed Salad
['3/4 ounce dried wakame seaweed, cut into 1-inch pieces', '2 cucumbers, peeled, seeded, and diced', '2 tablespoons apple cider vinegar', '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.
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