Cucumber Pepita Salad
Ingredients:
2 English Cucumbers
1/2 cup Pepitas (pumpkin seeds), can substitute pine nuts or peanuts
Dressing:
1/4 cup Cilantro, chopped
2 Tbsp Coconut Aminos
2 Tbsp Rice Vinegar
1 tea Sesame oil
3 Tbsp Almond butter, can subsitiute cashew butter or tahini
1 tea Aleppo pepper
How to:
Quarter Cucumbers lengthwise then slice into bite sized pieces.
Sprinkle with 1/8-1/4 tea sea salt then set aside.
Combine dressing ingredients and mix well. Add cucumbers and toss to coat.
Toast pepitas in a saute pan over med-high heat (dry or with 1 tea sesame oil).
Add toasted seeds to cucumber mix and you are done ✅
I enjoyed mine over salad greens for a nice lunch. This would be wonderful veggie dish to bring to a Pot Luck, BBQ or friendly gathering.
This recipe was inspired by one of my favorite Peloton Coaches, Emma Lovewell. Check her out on insta or her blog www.livelearnlovewell.com