Recipes
Salad
- 4-5 Persian cucumber, thinly sliced into half moons, coins, or sticks (or 3 Japanese cucumber)
- 8 ounce broccoli, finely chopped
- 1 avocado, cubed
- 0.5 cup fresh mint leaf, chopped
- 0.25 cup fresh chives, chopped (or green onion, thinly chopped)
- 2 tablespoon roasted walnut, chopped (or roasted pistachio)
Creamy Garlic Lime Dressing
- 2 tablespoon mayonnaise
- 2 tablespoon Greek yogurt
- 1 tablespoon Dijon mustard
- 2 lime, juiced, 1 zested
- 1-2 clove garlic, minced
- salt, generous pinch
Optional Toppings
- feta cheese, crumbled Optional
- sumac Optional
- Thinly slice 4-5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Go thin so they soak up all the dressing.
- Add the cucumbers to a large bowl, mason jar, or deli container.
- Add 8 oz of finely chopped broccoli. Chop it small so you get a little in every bite.
- Add 1 cubed avocado, a large handful (1/2 cup) of chopped mint, and 1/4 cup of chopped chives (or thinly chopped green onions/scallions).
- Toss in 2 tbsp of roasted walnuts (or pistachios) for crunch.
- Make the creamy garlic lime dressing: mix 2 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tbsp Dijon mustard, zest of 1 lime, juice of 2 limes, 1-2 minced garlic cloves, and a generous pinch of salt. Pour it over the veggies.
- Shake it all up or gently toss until coated.
- Top with feta, more herbs, extra nuts, or a dusting of sumac if you’re feeling fancy.