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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cucumber and Crab Salad Recipe

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This recipe for Cucumber and Crab Salad is from The Aspire Healthy Living Team Presents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cucumber, sliced thinly
2 celery stalks, sliced thinly
1/4 cup red onion, sliced thinly
5 oz. cooked and chilled fresh lump crab meat
2 tbsp. lemon juice
2 tbsp. coconut nectar
2 tbsp. coconut amigos
1 tbsp. toasted sesame oil
12 oz. kelp noodles (optional)
Directions:
Directions:
1. Slice vegetables thinly and place in a medium bowl.

2. Add all other ingredients to bowl and toss well to combine. Add kelp noodles. Serve cold.
Personal Notes:
Personal Notes:
Crab is an excellent source of zinc which is needed for healthy gut walls. The celery and cucumber add electrolyte minerals to the salad, and the onion is a potent antimicrobial. Serve this cool, crunchy salad atop kelp noodles if you prefer for added crunch and extra iodine.

 

 

 

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