2 cups arame
Freshly squeezed lemon juice
Extra-virgin olive oil
1 orange, cut into bite size pieces
5 cups watercress
¼ cup lightly toasted almonds, slivered
2 cups cucumber, thinly sliced
Place the arame in a small saucepan. Cover completely with equal amounts of lemon juice, tamari, balsamic vinegar, water, and oil. Set aside and marinate for at least 10 min. Bring to a slow boil and simmer for 15 minutes. Drain from excess marinade.
In a large salad bowl, combine all the ingredients and serve.