September 29, 2021

Refreshing Watermelon-Cucumber Salad (Probiotic-Rich)

This refreshing, light and dairy-free recipe uses wildbrine Arame Ginger Sauerkraut to add a healthy dose of probiotics and loads of flavor.

COOK TIME

Total time: 1 1/2 hours | 30 minutes hands-on

SERVING

Serves 4

TAGS

10 Ingredients or Less

Appetizer

Dairy-Free

Gluten-Free

Keto-Friendly

INGREDIENTS

1 c. wildbrine Arame and Ginger Sauerkraut (strain and reserve brine)
2 Tbsp. reserved Arame Ginger Sauerkraut brine
1 each seedless watermelon, personal size (peeled and cut into 1-inch cubes)
4 each Persian cucumbers (washed and cut into ⅛ inch disks)
1 Tbsp. kosher salt
1/2 c. sunflower seeds, roasted and salted
wildbrine Arame and Ginger Sauerkraut plus extra sunflower seeds as garnish

Directions

Salted Cucumber:
Slice cucumber on either a mandolin or very thinly with a knife. Place sliced cucumber in a large bowl. Dress with brine and salt. Mix well. Place cucumbers into a sieve and let drain at room temperature for at least an hour and as many as 4. They will drop water as they “cure.” When ready to use, gently wring out or pat dry. Reserve liquid to cure more cucumbers later if desired.