Clients are always asking for shortcuts to eating healthy. Here’s an easy and flavorFULL salad to have on hand for quick meals or side dish. Vegetarians and even “Mr. Meat and Potatoes” will beg for the intense blend of flavors, textures and color. Your Spicy Cucumber Salad will stay fresh for 3-4 days covered in the fridge, and actually increase in flavor while the spices intensify each other. I was inspired to create this recipe by my intense affliction for Thai Papaya Salad (and inability to regularly find the ingredient for which its named) and the vocal ingredients in my fridge screaming to be used before expiration. A fine Iron Chef moment.
Byron & I typically make a double or triple of this recipe on Sundays to enjoy over the next few days for lunch – remember only dress what you’ll eat at that time. Spoon 2 cups over ½ cup steamed brown rice or quinoa. Serves well with salmon, mahi, chicken, even beef! Each serving provides a fantastic scoop of protein, fiber, iron, Vitamins A, B6, C, E, folate… Just try it!
*As always, please use organic ingredients for YOUR health!
1 English cucumber
Bell peppers, one each: red, green & yellow (or orange)
1 15 oz can garbanzo beans
2 Tbsp F&F Organic Gochujang/Korean Chili Paste (Free of Gluten, GMOs & MSG)
1/4 cup fresh lime juice
2 Tbsp toasted sesame oil
Finely dice cucumber and peppers. Place in large bowl. Drain and rinse garbanzo beans and add to bowl.
To make Asian Vinaigrette: blitz together gochujang, lime juice and sesame oil until with an immersion blender or standard blender.
Pour mixture over chopped veggies and beans. Toss to coat. Serve chilled with 1/2 cup steamed brown rice or quinoa.
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