Wasabi Cucumber Salad

With hot weather & lots of hot yoga, I have to do more than drink tons of water to stay hydrated. I just can’t drink enough water. Lots of veggies and fruit is always a good idea. And cucumber salads.

Cucumber is 95% water. Talk about a good way to stay hydrated! And I just love cucumber! And there are many yummy salads you can make with cucumber!  I actually forgot about how great cucumber is until I saw Angela’s delicious salad made with mint, dill and coconut milk. As soon as I saw this, I went to the grocery store to get what was missing and made the delicious, refreshing salad. And then cucumber salads were practically a daily treat!

Of course, I became obsessed with cucumber salad recipes. And when I saw a wasabi cucumber salad, I knew it was next on my list. The original recipe uses salt to drain the water from the cucumber but I skipped this step since the whole purpose is to stay hydrated. And I got a delicious refreshing salad!

Adaptation of Wasabi Cucumber Sesame Salad, She Wears Many Hats

Ingredients:

• 1 english cucumber, thinly sliced
• 1 tbsp sesame seeds
• 1 tsp wasabi
• 1/8 cup low sodium soy sauce
• 1 drop agave nectar

Directions: Place sliced cucumber in a bowl and add sesame seeds. In a small bowl, whisk wasabi, soy sauce and agave together. Pour on cucumber and toss well. Let stand in fridge at least 30 minutes before serving.

Serves 2-4

Crunchy, refreshing and full of flavor. This salad was delicious, and I am not the biggest fan of wasabi! The salad actually made me feel like I was eating sushi, even if I never use wasabi when I eat it!

Have a great weekend,