Thai Cucumber Salad with Almond Lime Dressing

Allergens

Tree nuts (almonds)

Ingredients

• 2 large cucumbers, sliced into thin rounds
• 1/4 cup slivered almonds, toasted
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons rice vinegar
• 2 teaspoons lime zest
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup (for Paleo)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cucumber rounds, slivered almonds, and chopped cilantro. In a separate small bowl, whisk together rice vinegar, lime zest, lime juice, honey or maple syrup, salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine. Let the salad sit for 15 minutes to allow the flavors to meld before serving.

Chef’s Insight

This salad is not only delicious but also packed with hydrating properties from the cucumbers, making it perfect for a hot day or after exercise.

Notes

Customize the dressing by adding chili flakes for some heat or using coconut aminos instead of soy sauce for a soy-free option.