FESTIVE CUCUMBER SALAD

 



Ingredients:

2 cups cucumber skin on, chop
2/3 cup red onion chop
1/2 cup red bell pepper chop
1/2 red apple skin on, cored, & chop
1/2 golden apple skin on, cored & chop
1/4 cup mint leaves chop fine
1/2 cilantro chop
1/2 tsp fine pink Himalayan salt
1 tbsp Dijon mustard
2 tbsp fresh squeezed lemon juice
2 tbsp agave nectar, or maple syrup (raw coconut nectar for the diabetic)
2 tbsp raw shelled hemp seeds
5 stalks scallions, chop


 
 
Just a few vegetables shown not the complete list of ingredients




Method:

1. Wash all fruits and vegetables thoroughly before preparing them. I soak, rinse, a& wash all of the fruits and vegetables in 9.5 pH Kangen water (alkaline water). The Kangen water will help remove any pesticide residue. I will remind you that even organically grown food have pesticides; not all.

2.  In large mixing bowl combine the following chopped fruits and vegetables: cucumbers, onion, bell peppers, apples, and mint leaves.
 


 
Apples are soaked in 9.5 pH Kangen water for 15 minutes


 
3. Mix in well: salt, lemon juice, sweetener, and Dijon mustard with a rubber tip spatula.

4. Mix in well: chop scallions, cilantro, and hemp seeds.

 
 


5.  Allow salad mixture to sit for 15-20 minutes. Serve chilled or at room temperature.
 
 
 
 
 
Cucumber salad on a bed of Romaine lettuce




What is versatile about this recipe is that you can add in seafood such as: grilled or steamed shrimp. Also, grilled, pan seared, or baked salmon. Another suggestion is to make a cucumber salad lettuce wrap. Either way, this dish is easy, quick, and a great way to start a party with some white wine as an appetizer or side dish.

Be Inspired! Stay Creative!  Cheers To Optimum Health!

Photography & Photo Editing by: Ta'llah Nehru