Korean Lentil Kimchi Salad

Ingredients

3 cups (750 mL) English cucumbers, quartered lengthwise, thinly sliced

2 tsp (10 mL) kosher salt

2 cups (500 mL) whole red lentils, cooked and drained well

2 cups (500 mL) edamame, shelled, boiled and shocked

3 cups (750 mL) kimchi, prepared, roughly chopped

2 Tbsp (30 mL) furikake