Summer Cucumber Salad

Summer Cucumber Salad
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Summer time is salad time! I love throwing together a salad based meal that doesn't require heat. It's hot enough already without standing over a stove or warming up the kitchen with my oven. This yummy cucumber salad is an excellent side dish as is, or can easily become the star of the show with the addition of quinoa or chickpeas.

Summer Cucumber Salad

(RECIPE ADAPTED FROM DOTERRA.)

INGREDIENTS:

SALAD

  • 2 cups peeled, seeded, & chopped cucumber
  • 1/2 cup seeded & chopped tomato
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh parsley, minced
  • seeded & finely chopped jalapeno pepper
  • clove garlic, minced
  • 1-2 drops Cilantro Essential Oil

DRESSING

  • 1/2 carton firm tofu (approximately 6-8oz)
  • 1 lemon, juiced
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, minced
  • 3 tablespoons soy milk
  • 2-3 drops Lemon Essential Oil
  • 2-3 drops Lime Essential Oil
  • 1/4 teaspoon ground cumin
  • salt & pepper to taste (seasoned salt works well in this recipe)

    DIRECTIONS:

    1. Combine salad ingredients in a bowl. 
    2. Place tofu, lemon juice, apple cider vinegar, garlic, and soy milk  in a blender or food processor and blend until smooth. Scrape down sides of bowl and add more soy milk if needed to reach desired consistency.
    3. Pour mixture into a bowl then stir in the essential oils and ground cumin.
    4. Salt and pepper to taste.
    5. Pour over salad and toss to combine. Enjoy!

     

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