This is a traditional Japanese dish: cucumber and wakame marinated in rice vinegar, sugar and salt. To make it detox friendly, substitute for equal amounts of lemon & lime, sea salt and stevia, if desired. I can live without the stevia.

To make into a dinner size salad, toss with chopped romaine or red/green leaf lettuce. Add a tablespoon of nama shoyu to make it more like a vinaigrette. I like the cucumber in ribbons (use a vegetable peeler) and also a handful of crushed nori and a sprinkle of black sesame seeds….