Ultimate Cucumber Salad
INGREDIENTS
- 2 English cucumbers thinly sliced
- 1 teaspoon Himalayan salt
- 6-7 tablespoons white balsamic vinegar (I use @seggianofoods)
- 4 tablespoons of olive oil
- 2 tablespoons fresh dill minced
- Pepper to taste
PREPARATION
- 1Slice the cucumbers thinly.
- 2Combine cucumbers in a bowl with the salt. Place in the refrigerator for about an hour. Drain the cucumbers.
- 3Add the olive oil, dill and vinegar. Let sit for about 30 minutes before serving. Add salt and pepper to taste.
- 4Note: I used @seggianofoods white balsamic vinegar which is on the sweeter side. If needed, use a tablespoon of maple syrup.
These cool, crunchy cucumbers ? don’t often get as much credit as their cruciferous counterparts (broccoli and cauliflower), but they should! They can be used to make this simple side dish: NO cooking even required! Cucumbers are an excellent source of Vitamin K, have antioxidant and anti-inflammatory properties due to their phytonutrient profile, which may help fight cardiovascular disease, type 2 diabetes, and cancer. Plus, cucumbers are low in calories (only 16 calories per cup), but high in water content, and very filling, so feel free to enjoy a nice big serving!
Cauliflower gnocchi
1 package of cauliflower gnocchi
1/2 cup of cherry tomatoes, cut in half
Warm Bean Side Salad
2 cans of cannelini beans – drained
2 cloves of garlic – very finely chopped
Banana Blueberry Smoothie
Greek or nonfat plain yogurt (Greek yogurt is thicker and higher in protein)
fresh or frozen banana
Vegetable Turkey Burgers
20 oz or 1.25 pounds lean ground turkey
1.5 cups finely chopped kale
