Extra Green Cucumber Salad

Serves up to 10 (depends on if a side or a ‘main’), but makes a lot!

Keeps for 2 days if stored in the fridge in an airtight container.

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Ingredients:

Dressing:

75ml apple cyder vinegar

Juice of 1 lime (about 1tbsp)

1 tsp soy sauce (or tamari if gluten free)

1 tsp maple syrup

4 Tbsp extra virgin olive oil

1 Tbsp white sugar


Salad:

2 large cucumbers, quartered and sliced

1 head romaine lettuce, julienned

½ bunch coriander, fined chopped

½ tsp sea salt

1 Tbsp Zaatar (optional)

41g pistachios, chopped small

32g toasted sunflower seeds

Method:

  1. Make the dressing: in a small bowl combine the vinegar, lime juice, soy sauce, maple syrup, olive oil, and white sugar. Whisk until emulsified.

  2. In a large bowl, place diced cucumbers, julienned lettuce, & coriander mixing well with a wooden spoon to combine.

  3. Sprinkle the sea salt & zaatar on top and mix again. 

  4. Whisk and then pour the dressing over top and again mix with a wooden spoon to combine. 

  5. Add the pistachios and sunflower seeds and give a final mix so all ingredients are evenly distributed. 

  6. Serve with any protein of choice (we went for a lemon roasted chicken! YUM!).