Cucumber Salad

• 1 hothouse cucumber, peeled and very thinly sliced
• 2 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• Hot water
• Tatsoi greens
• 1 avocado, sliced
• 1 lime
• 1 1/2 tablespoons wasabi
• 2 tablespoons water
• Juice of one lime
• 1 tablespoon sugar (raw)
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh ginger, minced
• 2 cup olive oil
• 2 teaspoon salt or to taste
• Fresh ground black pepper to taste

1. In a bowl, combine vinegar, sugar, salt and 2 to 3 tablespoons hot water.
2. Stir to dissolve sugar.
3. Place cucumber slices in bowl with marinade and toss.
4. Let sit, refrigerated for 1 hour.
5. Plate tatsoi greens, tossed with ginger lime dressing.
6. Put cucumber on greens and garnish with avocado and lime wedges
7. In a small bowl, mix together the wasabi and water to form a paste then transfer to a blender and all lime, juice, sugar, Dijon and ginger.
8. Start the blender and slowly add olive oil.
9. Season with salt and pepper to taste.
10. Yield: 1 1/4 cups

hothouse cucumber, rice wine vinegar, sugar, salt, water, tatsoi greens, avocado, lime, wasabi, water, lime, sugar, mustard, fresh ginger, olive oil, salt, fresh ground black pepper

Taken from www.foodnetwork.com/recipes/cucumber-salad-recipe.html (may not work)