Smashed Cucumber and Almond Salad

Something Extra Winter 2016

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Smashed Cucumber and Almond Salad

Smashed Cucumber and Almond Salad
2 English cucumbers, sliced 2 inches thick
2½ tbsp. lemon juice
2½ tbsp. almond or extra virgin olive oil
1½ tbsp. almond butter
1½ tbsp. water
1/4 tsp. sea salt
1/4 tsp. ground cumin
1 clove garlic
1/2 of a small jalapeno pepper, stemmed and seeded
1/4 of a medium red onion, very thinly sliced
1/2 cup chopped, toasted almonds
2 tbsp. chopped fresh Italian parsley

Smashing cucumbers adds a great, rough texture to a usually slick vegetable.

Prep: 20 minutes, Stand/Chill: at least 30 minutes, Serves: 6 to 8

1. Place cucumber slices in a plastic bag and smash lightly with a rolling pin or meat mallet. Place in a colander set over a bowl and let drain for at least 30 minutes or up to several hours to remove excess liquid. (Drain in the refrigerator if over 30 minutes.)

2. To prepare dressing, puree remaining ingredients except onion, almonds and parsley in a small blender or food processor.

3. Place drained cucumbers on 4 salad plates. Drizzle with dressing and sprinkle with onions, almonds and parsley, in that order.

Nutritional Information:
122 calories, 3 g protein, 11 g total fat (1 g sat.), 5 g carbohydrate, 2 g fiber, 2 g sugar, 0 mg cholesterol, 92 mg sodium, 3 points


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