Umeboshi, or Japanese pickled plums, are salty-sweet gems that add a refreshing little palate cleanse to already flavorful meals. This easy salad-topping idea from Elana’s Pantry combines those plums with cucumber for a light, refreshing salad dressing perfect for anything from green leaf lettuce to kale to fresh apple.
2 tablespoons umeboshi plum paste
3 tablespoon olive oil
1 medium cucumber, peeled, seeded and chopped
1 small clove garlic, pressed