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Arame Cucumber Salad

This recipe can be found in Annie & David Jubb's LifeFood Recipe Book

- 1 pkg. arame sea vegetable
- 3 cucumbers
- 1/2 white onion
- 1 Cup raw pumpkin seed, freshly ground
- 1 bunch radishes
- 1 red pepper
- 1 Cup sunflower seeds
- fresh crunchy romaine lettuce

Soak arame seaweed in water until soft, about 10 minutes. Drain well. Slice cucumber into diagonal roundsand the red pepper into long thin pieces. Combine all ingredients in a bowl and toss with Carrot Tahini Dill Dressing (created by Richard Boettner):

- 1/2 carrot, slivered
- 1 cup tahini
- 1 - 2 tbs dill weed, chopped
- juice of 1 cucumber and 1 1/2 carrots
- 1 tsp Maggii or Soy Sauce
- 1 tbs olive oil
- water

Blend all ingredients well in a blender, adding only enough water to create the consistancy you like.

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