CUCUMBER + AVOCADO SALAD

Spring is right around the corner and we are getting ready with this refreshing and flavorful salad! Serve with baked salmon for a healthy mid-week meal. 

 

CUCUMBER + AVOCADO SALAD

For the salad: 

2 cucumbers, thinly sliced (approximately 4 cups)
1 cup sunflower sprouts 
1 avocado, cubed
1/2 red onion, thinly sliced (approximately 1/2 cup)

For the dressing: 

1/2 jalapeño, seeded and thinly sliced 
2 teaspoons honey
4 tablespoons brown rice vinegar
4 teaspoons soy sauce
3/4 teaspoon toasted sesame oil 
1/4 teaspoon grated ginger
1/4 teaspoon grated garlic 
1 teaspoon sesame seeds 
1/4 teaspoon salt 
 

Combine dressing ingredients. If jalapeños are extra hot, let steep for 10 minutes and discard (if mild, the jalapeños can remain in the salad)--this may vary depending on your palate! 

Toss dressing with remaining ingredients and serve. 

Cheers, 
Five Seasons