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.