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Summer Salad With Umeboshi Dressing

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Ingredients

1 clove garlic, minced

1 to 2 teaspoons umeboshi paste, or more to taste (see Note)

1 1/2 tablespoons rice vinegar

1/2 to 1 teaspoon sugar or equivalent sweetener or to taste

2 tablespoons olive oil or vegetable oil, or as desired

2 cups young arugula leaves (about 2 ounces)

1/2 English or 2 small Persian/Japanese cucumbers, thinly sliced

2 tablespoons thinly sliced basil

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