This healthy cucumber salad recipe is mixed with fresh herbs, strawberries and a homemade lime-strawberry vinaigrette. It’s a fresh, paleo & vegan meal!
ingredients
Vinaigrette
Salad
directions
This dressing gets even better if you make it ahead and let it sit in the refrigerator overnight.
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.
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.
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.
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)
Toss until evenly coated and DEVOUR.