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Spiralized Cucumber Salad with Chia Seed Strawberry Vinaigrette

Spiralized Cucumber Salad with Chia Seed Strawberry Vinaigrette
Prep Time
10 min
Cook Time
10 min
Yields
4 servings

This healthy cucumber salad recipe is mixed with fresh herbs, strawberries and a homemade lime-strawberry vinaigrette. It’s a fresh, paleo & vegan meal!

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ingredients

Vinaigrette

3
Tbsp raw apple cider vinegar
2
Tbsp fresh lime juice (about 1 large lime)
1
Tbsp + 1 tsp fresh lime zest, firmly packed (about 1 large lime)
½
tsp salt
1
pinch pepper
2
Tbsp light agave (honey for paleo version)
cup roughly chopped fresh strawberries, loosely packed (90g)
1
Tbsp red onion, chopped
cup Pompeian extra-virgin olive oil
½
Tbsp chia seeds (poppy seeds work well too)

Salad

2
large cucumbers
4
cups spinach, firmly packed
1 ⅓
cups fresh strawberries, sliced
2
Tbsp fresh mint, minced
½
cup cilantro, roughly chopped
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directions

Notes

This dressing gets even better if you make it ahead and let it sit in the refrigerator overnight.

Step 1

In a small food processor (mine is 3 cups), combine the apple cider vinegar, fresh lime juice, lime zest, salt, pepper, agave, strawberries and red onion until smooth, and the berries and onion are broken down.

Step 2

With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy. Transfer to a bowl and stir in the chia seeds.

Step 3

Using the 3mm blade on your spiralizer, spiralize the cucumbers until they turn into thin noodles. Gentle squeeze out a little bit of the excess moisture, and divide the noodles between 4 bowls.

Step 4

Divide the spinach, strawberries, sliced red onion, mint and cilantro between the bowls, followed by the salad dressing. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per salad)

Step 5

Toss until evenly coated and DEVOUR.

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