– 1 pkg. arame sea vegetable
– 2 cucumbers
– 1/2 white onion
– 1 C raw pumpkin seeds, freshly ground
– 1 bunch radishes
– 1 red pepper
– 1 C sunflower seeds
– fresh crunchy romaine lettuce
Soak arame seaweed in charged water until soft, about 10 minutes. Drain well. Slice cucumber into diagonal rounds and the red pepper into long thin pieces. Combine all ingredients in a bowl and toss with Carrot Tahini Dill Dressing.
This recipe can be found in Annie & David Jubb’s LifeFood Recipe Book.