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!
Veggie Quesadillas
4 @sietefoods almond flour tortillas
1/2 sliced sweet onion
1 bell pepper sliced
1 cup baby spinach
Rainbow Carrots
2 pounds rainbow carrots with tops
2 tablespoons extra-virgin olive oil
Spinach Berry Salad
1.5 cups spinach leaves
8 raspberries
8 blackberries
1/4 avocado diced
1 tbsp sliced almonds
Peach Sauce
Fresh peaches (or other fruit)
plain Greek yogurt
cinnamon
nutmeg
