It’s summer and my cucumber plants are producing like crazy! I like to eat seasonally when possible, so I try to make up new recipes based on what is in season. This recipe is a great salad that is easy to make and you don’t even need to heat up the oven (especially here in Texas with our 100+ degree days). You can also add some edamame, tofu, or chicken to the salad for an extra protein boost.
- 2 large cucumbers (I like seedless)
- 2 large carrots
- 1 sweet pepper
- 1 large tomato or 5-10 cherry tomatoes
- ½ medium avocado
- ¼ cup peas
- 1 green onion
- 1 Tablespoon sesame seeds
- 2 Tablespoons cilantro, chopped
- 2 Tablespoons rice vinegar
- 1 Tablespoon freshly squeezed lime juice
- 1 Tablespoon Coconut Aminos or gluten free soy sauce/tamari
- 1 Tablespoon maple or honey (to taste)
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- Pinch red pepper flakes
- Salt to taste
- Trim the ends of the cucumber and spiralize or julienne. Grab some paper towels and pat out as much moisture as you can from the cucumber.
- Spiralize or peel the carrots.
- Chop the sweet pepper and tomatoes.
- Dice the avocado into squares. Chop the green onion and cilantro and set all three aside.
- Place the cucumber, carrots, tomato, peas, and sweet pepper in a mixing bowl large enough to hold the salad.
- In a separate bowl, whisk together the dressing ingredients.
- Add 2-3 Tablespoons of the dressing and toss to combine, coating the salad. Top with the green onion, sesame seeds, avocado, and cilantro. Serve immediately.