Chef Cherie Soria of Living Light Culinary Arts:Sea Vegetable and Cucumber Salad   
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(For all ingredients, please use organic versions if available)
Serves 2–3 servings

½ ounce dried sea palm, soaked in 1 cup water
1 carrot, shredded
½ cucumber, finely julienned
½ green onion, sliced
1 tablespoon raw sesame oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari
1 small hand (1½ teaspoons) ginger root
1½ teaspoons sesame seeds
1 clove garlic, micro-planed
½ teaspoon garlic or onion powder
¼ teaspoon or pinch cayenne
¼ teaspoon toasted sesame oil

  1. Soak the sea vegetable in water for about 20 minutes to ½ hour until they are fluff up. Cut them about 2 inches wide and put them in a bowl.
  2. Take the green onion, cut off the root and cut it a little bit finer. Put it into the bowl.
  3. Add in the shredded carrots.
  4. Add in some garlic.
  5. Peel the ginger and then slice it very thinly.
  6. Add in some onion powder.
  7. Take the cucumber, remove the ends and cut it into long thin strips. Add it into the bowl.
  8. Add in some lemon juice.
  9. Add in some tamari.
  10. Add in a little bit of agave nectar.
  11. Add in a little bit of vegetable oil.
  12. Add in some sesame seeds.
  13. Mix everything together.
  14. The salad is ready to be served.

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