The season of salads… there’s nothing better than a fresh salad on a warm day, ok well maybe ice cream, but I think it’s a close second. We have quite the week ahead of us, so I’m trying to keep it light and clean in the kitchen – plus any excuse I can make to use my spiralizer I will!
We got most of the vegetables from the farmer’s market over the weekend, and they were so incredibly fresh. This is such an easy meal, and you don’t even have to turn on the stove… so on a warm summer day, you can feel light after you eat it and your house won’t feel like a heat box!
Let me know what you think!
Cucumber Sesame Salad
- 1 zucchini
- 1 seedless cucumber
- 2 large carrots
- 2 tbsp scallions, chopped
- 2 tbsp cilantro, rough chopped
- 1 ½ tbsp toasted sesame oil
- 1 tsp fresh lime juice
- ½ tsp paprika
- 1 tsp ginger
- ½ tsp cumin
- 2 tbsp sesame seeds
- If you have a spiralizer, use it to sprialize the cucumber and zucchini in one bowl, and spiralize the carrots in another. If you only have a Julienne Peeler, peel the vegetables slowly to make long vegetable noodles.
- Mix a tsp of salt with the zucchini and cucumber, place in a strainer and let it sit for 15-20 minutes. This allows the excess water to leave the noodles. After, place the zucchini and cucumber on paper towel and pat dry to remove the rest of the water. Mix zucchini and cucumber with the carrots.
- In a small bowl, mix the sesame oil, lime, juice, paprika, cilantro, ginger, cumin, sesame seeds and scallions. Once it is mixed, drizzle over the vegetables. I find it easier to mix with my hands. Top with more sesame seeds.