There is no better time to eat fresh, organic, and raw vegetables than during summer. Cucumbers, tomatoes, leafy greens, and fresh herbs can make the summer meals refreshing, hydrating, very nutritious, and delicious. My favorite vegetable this summer is a cucumber. I eat it with a pinch of salt and pepper as a snack, I add it to my morning juice, and use it in my salads. Raw vegetable salads are very helpful for staying cool on hot days. They give us enough energy to enjoy summer fun without using it to digest heavy meals. The salad below is super easy to make and it has a crunchy and fun texture. It can be served as a side dish or a light lunch or dinner with optional protein ingredients.
1 small Napa cabbage, chopped
1 medium cucumber, cut in a half lengthwise and sliced into half moon shapes
3 small tomatoes (or two large), seeds removed and cut into medium size chunks
bunch of scallions (green parts only), thinly sliced
bunch of fresh dill (about 5-6 springs), finely chopped
5 tbsp. olive oil
2 tbsp. apple cider vinegar
¼ tsp. pink Himalayan salt
¼ tsp. pepper
½ tsp. honey
2-3 tablespoons sunflower seeds
optional: hard-boiled egg, feta cheese, turkey bacon, avocado.
Cut the end of Napa cabbage, remove the outer leaves, wash and dry the leaves to be used in salad. Slice the leaves, place them in a large bowl and sprinkle with a pinch of pink Himalayan salt.
Use a small jar to make the dressing. Add olive oil, apple cider vinegar, salt, pepper, and honey. Close the jar tightly and shake it well for about 30 seconds or until well combined. Mix half of the dressing with chopped Napa cabbage. Add fresh dill and toss it all well.
Add sliced cucumber, tomatoes, scallions, the rest of the dressing and mix it all gently. Sprinkle on top with sunflower seeds and toss it couple of times very softly. Place the bowl with salad in the fridge for a few minutes and serve it cold.
rich in vitamins and minerals
good source of electrolytes
GF, dairy free, vegan