Arame-Watercress Salad

2 cups arame

Freshly squeezed lemon juice

Shoyu

Extra-virgin olive oil

 balsamic vinegar

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.