This healthy cucumber salad recipe is mixed with fresh herbs, strawberries and a homemade lime-strawberry vinaigrette. It’s a fresh, paleo & vegan meal!
That is what my dreams…err…this salad is made of.
And my make-every-meal-with-all-the-meat-because-I-am-Taylor-hear-me-ROAR-self is not even a little bit mad about the fact that this bowl of spiralzed, feel-good-good-for-you YUM is also friendly to my vegan peeps.
Did you even know that you could even MAKE noodles out of cucumbers? If you were around for the Paleo Spicy Sushi Bowls last week, then you would already know that you, in fact, CAN. I mean, they’re basically just zucchinis that took a really long bath.
Meaning: they’re just a little bit more watery. I’m sure you totally knew that’s what I was implying.
But, maybe not.
Anyway. SPOILER ALERT: they’re SUPER magical in a refreshingly-taste-bud-tingling kind of way. And, like, I can’t. stop.eating.them.
Like I said, totally obsessed with refreshing-crunchy-crispy cucumber noodle deliciousness over here.
Do you know what also happens to be like, SO FRESH, right now? Perfectly sweet, juicy strawberries. Which is why they CALLED OUT to be paired with ribbons of cucumber, and tangy, crunchy red onion.
Aaaaannndd probably one of the most delicious vinaigrettes that I have ever tasted. Can we just talk about it for a second? I’m excited to be partnering with Pompeian again this year to bring you some tasty recipes, and our first stop is their super-delish Extra Virgin Olive Oil.
When you’re making a vinaigrette, you want to make sure the oil is quality, to ensure that your vinaigrette doesn’t turn into some runny, oily, and not fit for this pretty bowl of salad-ular perfection. To make sure you oil is on the TIPPY TOES of its game, here’s what you should do:
1. Take a good, long peep at the label, as it will give you some indicators of it’s quality. Pompeian Extra Virgin Olive Oil goes through frequent testing for sensory, quality, purity and origin, which is why it’s, like, OH HI I’M NUMMY AND the first (and ONLY) national brand to carry the U.S. Department of Agriculture (USDA) Quality Monitored Seal through the USDA’s Quality Monitored Program.
2. Look for a bottle that is dark in color, which prevents oxidization and keeps it NICEEE and FRESH. P.s Don’t store it next to your stove, like I am SUPAH guilty of doing. Put it up in that pantry peeps. RIGHT NOW.
Pompeian covers ALL da bases, AND AND AND extra virgin olive oil justsohappen to be the highest grade of olive oil, which makes it PERFECTO for salads. I mean, I poured it into the food processor and watched as it took this vinaigrette from thin and watery to THICK, creamy and CAN I JUST POUR IT ON MY FACE RIGHT NOW PRETTY PLEASE OKAY YES.
The magical genie of the salad making world.
Back to ultra-thick and creamy vinaigrettes that you should put on all the salads for the rest of your life forever and always, and I only suggest this because we are internet-land buds and I want you to live a life FILLED with optimal salad tastiness. It’s basically liquefied, pink gold in the form of fruity-fresh strawberries, sweet honey and zesty lime with a few little chia seeds for some CRUNCH and sneaky superfood NUM.
And you thought that chia seeds were ONLY for chia pudding. SO MANY USES.
I kind of just want to stop talking at you, and nestle myself up inside a big bowl of this crisp-fresh and perfectly tangy salad, and munch my way out, feeling like a SUPER healthy-plant-food-loving person. Which could sound kind of weird.
But, just take ONE TINY BITE.
And then I’ll make some room for you to join me.
For the vinaigrette:
- 3 Tbsp Raw Apple cider Vinegar
- 2 Tbsp Fresh lime juice about 1 large lime
- 1 Tbsp + 1 Tsp Fresh lime zest firmly packed (about 1 large lime)
- 1/2 tsp Salt
- Pinch of pepper
- 2 Tbsp Light agave Honey for Paleo version
- 2/3 Cup Roughly chopped fresh strawberries loosely packed (90g)
- 1 Tbsp Red onion Chopped
- 1/3 Cup Pompeian Extra-Virgin Olive Oil
- 1/2 Tbsp Chia seeds Poppy seeds work well too
For the salad:
- 2 Large cucumbers
- 4 Cups Spinach firmly packed
- 1 1/3 Cups Fresh Strawberries sliced
- 3/4 Cup Red onion thinly sliced
- 2 Tbsp Fresh mint minced
- 1/2 Cup Cilantro roughly chopped
- In a small food processor (mine is 3 cups), combine the apple cider vinegar, fresh lime juice, lime zest, salt, pepper, agave, strawberries and red onion until smooth, and the berries and onion are broken down.
- With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy. Transfer to a bowl and stir in the Chia seeds.
- Using the 3mm blade on your spiralizer, spiralize the cucumbers until they turn into thin noodles. Gentle squeeze out a little bit of the excess moisture, and divide the noodles between 4 bowls.
- Divide the spinach, strawberries, sliced red onion, mint and cilantro between the bowls, followed by the salad dressing. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per salad)
- Toss until evenly coated and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This post is sponsored by my friends at Pompeian. Thank you for allowing me to continue creating great content for you by supporting partnerships with super-fab brands that Food Faith Fitness loves to work with! As always, opinions remain 100% my own
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