Seaweed, Papaya & Cucumber Salsa

We love the addition of nori - the Japanese seaweed used to wrap sushi - not only for the taste, but also for the nutritional benefits of seaweed.

• 4 large pickling cucumbers
• 1/3 cup mirin
• 1/4 cup peanut oil
• Grated zest of 1 small lemon
• Juice of 1/2 small lemon
• 1 papaya, peeled, seeded, diced
• 3 scallions, sliced on the diagonal
• 2 sheets nori, toasted

METHOD

Remove any seeds from cucumbers. Peel and cut in small dice.

Mix together mirin, peanut oil, lemon and lemon zest.

Put cucumber, papaya and scallion in a small bowl. Pour in liquid, and mix gently to combine. Let sit for 20 minutes.

Cut nori with scissors to resemble a julienne - strips about 1 inch long by 1/4 inch wide. When ready to serve, toss strips on salsa and mix in to blend.

Yield: 4 cups

Contributor: May Suzuki

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this recipe from www.inmamaskithchen.com

Seaweed of any kind - nori, hijiki, kelp, arame-, Irish moss- is one of the richest sources of minerals around. Loaded with calcium, too.

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