Although the words “salad” and “lettuce” have become practically synonymous, we’re all for trying new things here at Spoon.
Cucumbers contain tons of antioxidants, and since they’re 95% water, they’ll help keep you hydrated without having to chug eight glasses of water every day. Add in some nuts, seeds and berries and you’ve got a light, fresh lunch with tons of health benefits.
This salad is also highly customizable: if you prefer pumpkin seeds to sunflower seeds, go ahead. If you aren’t vegan, feel free to add some grilled chicken or a boiled egg for some extra protein. The world — or, this salad — is your oyster.
5-Minute Vegan Cucumber Salad
- Prep Time:5 minutes
- Cook Time:0 minutes
- Total Time:5 minutes
- Servings:1 serving
- 1/2 cucumber
- 1/8 Spanish onion
- 1/8 cup dried cranberries
- 1/8 cup sunflower seeds
- 1/8 cup slivered almonds
- 1 teaspoon lemon juice
- 1 tablespoon soy sauce
- Garlic Powder
Cut your cucumber length-wise into eighths. Dice and put in a bowl.
Dice your Spanish onion into small pieces and add to the bowl.
Add your slivered almonds, sunflower seeds and dried cranberries into the bowl.
#SpoonTip: Instead of buying these individually, try a salad mix.
Add your soy sauce into the bowl and stir.
#SpoonTip: If you don’t like soy sauce, replace it with a drizzle of olive oil and salt to taste.
Squeeze the lemon juice over top of the salad.
Season salad with pepper and garlic powder to taste. Stir once more and enjoy.