Ocean-Blue Salad

     A few days ago my husband smuggled in a Cookbook magazine from my mother in law's house. He walked in while I stood starring down the refrigerator shelves, indecisive and wondering what to make for lunch (his timing is awesome like that). Immediately I opened it, looking for a new salad idea, I came across one that was made in my kitchen about 15 minutes later. It was good. However it is my belief that what is "good" can become "great" and this salad had potential. I went to bed thinking of this cucumber/blueberry twist. The next day when I awoke, I ditched the original recipe and raided my pantry. Searching for the seasoning and spices that would capture the salad I'd dreamed of. Moments later I arose from a pantry of spices that would take anyone from India to South America, only the chosen my hands clutched. Seaweed, Sesame Seeds, and Ginger. That day "Ocean-Blue" embraced my Raw life and lived up to it's expectations. Enjoy Ocean-Blue!

Refreshing "Ocean-Blue" salad.

1 large cucumber, chopped (I peeled half of the cucumber before chopping it)
2 tbs. Cilantro, chopped
1 minced Garlic Clove
1/2 of a Jalapeno, seeded and diced
1/2 to 1 cup of blueberries
1/4 cup Raw Cashews
Gently Toss these first 6 ingredients
Add 2 to 3 tbs. Grape-seed oil
2 tbs. of Seaweed Gamasio (Sesame Seeds, Seaweed, and Sea Salt)
Lime juice (about 2 to 3 fresh squeezed lime)
A few slivers of Pickled Ginger (optional, tastes great with or without it)
A pinch of salt to taste if you feel it's needed
Gently Toss again and Enjoy!
Serves 2 to 3

 Ocean-Blue salad, the lime gives it a great punch, such a refreshing break from a lemon based salads. This one has me wanting seconds, but completely full and satisfied. Great for this hot weather!!!