Ginger and Cucumber Salad

Serves 4


2 cucumbers, diced
2 tbsp rice wine vinegar
1 tsp agave nectar
1 tbsp canola oil
1/3 cup pickled ginger, drained
Chopped mint leaves, to taste
Salt to taste


In a medium bowl, combine diced cucumbers and ginger.
Whisk together vinegar, agave nectar, canola oil, and mint leaves. Pour over cucumbers and ginger. Toss and season with salt. Let marinate refrigerated for 3 hours.
Divide onto plates, and garnish as desired.