- Cucuberry Salad
- Ingredients
- 2 Organic Cucumbers
- Skinned and sliced
- Halved or quartered
- Use personal preference
- Halved or quartered
- Skinned and sliced
- 12 Organic, Long Stem Strawberries
- Quartered
- 2 Tablespoons Brown Sugar
- 3 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Low Sodium Soy Sauce
- 1 Teaspoon Sesame Seed Oil
- 1 Tablespoon copped Mint
- 2 Organic Cucumbers
- Ingredients
- Directions
- Peel and slice the cucumber place in a mixing bowl
- Remove stems and centers of strawberries, slice and add to mixing bowl with cucumbers
- Sprinkle Mint on top
- Set bowl aside
- Dressing
- In a small bowl and combine Brown Sugar, Low Sodium Soy Sauce and Apple Cider Vinegar
- Wisk until smooth
- Slowly add in Sesame Seed Oil
- Pour dressing over cucumbers and strawberries
- Mix
- Serve
- Best served chilled
- Zesty Couscous Salad
- Ingredients
- 1 ¼ cups Pearl Couscous
- 1 teaspoon Sea Salt
- 1 tablespoon Red Pepper Flakes
- Crushed
- 3 tablespoons Olive Oil
- 2 cups Baby Arugula
- 1 ½ Lemons
- For zest and juice
- Directions
- Bring 2 ½ cups of water to a boil with ½ sea salt mixed in. Add couscous and cook until tender
- Approximately 9 minutes
- Drain water and quickly run couscous under cool water to cool and stop it cooking
- Set couscous aside in serving/mixing bowl to cool
- Take 1 ½ lemons – grate zest and juice to get 2 ½ tablespoons of both
- In small bowl mix together:
- Zest
- Lemon Juice
- Olive Oil
- Remaining ½ teaspoon salt
- ¼ teaspoon pepper
- Pour the mixture into the serving/mixing bowl and gently fold in the Baby Arugula and Red Pepper Flakes
- Serve
- Ingredients
