Cucumber Salad
2 organic cucumbers
1 red or orange bell pepper
1 organic red onion
1 cup artichoke hearts
1 cup prepared seaweed
1-2 Tbsp Rice wine vinegar
salt and pepper to taste
Slice the cucumbers into 2 inch sections. Next use your spiralizer to make cucumber noodles. Thinly slice the bell pepper, red onion and artichoke hearts. Toss the seaweed with the noodles, pepper, red onion and artichoke hearts. Next add your rice wine (or other vinegar) along with salt and pepper.
I usually make a big batch and store it in the refrigerator for three to four days. It makes a delicious go to snack.
You can add in some olive, macadamia nut or avocado oil for some richness. Other add ons include sliced almonds or toasted pumpkin seeds for some crunch.