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:

1. Quarter Cucumbers lengthwise then slice into bite sized pieces.

2. Sprinkle with 1/8-1/4 tea sea salt then set aside.

3. Combine dressing ingredients and mix well. Add cucumbers and toss to coat.

4. Toast pepitas in a saute pan over med-high heat (dry or with 1 tea sesame oil).

5. 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.

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This recipe was inspired by one of my favorite Peloton Coaches, Emma Lovewell. Check her out on insta or her blog www.livelearnlovewell.com