This is perhaps one of the most refreshing meals I’ve had this summer. On a scorching day when kitchen laziness sets in, I turn to this salad because it’s so easy to make and is absolutely delicious, too.
I’m spending the summer in Canada at my folk’s place and they have the most beautiful (and humongous!) vegetable garden. Those who follow me on my social media channels know how obsessed I’ve been with it (Snapchat…follow me @shelivesclean). I can’t tout enough how amazing and wholesome it feels to walk barefoot to the garden, pluck your produce for the day and create meals using garden-to-table fresh ingredients. The best and most nutritious way to eat, IMO.
One of the vegetables that’s most abundant in the garden are cucumbers and so naturally are the star ingredient in this salad. No worries if you don’t have your own garden (yet). You pick them up at the farmer’s market or grocery store for super cheap. I just love “cukes” as they’re incredily hydrating and perfect for the summer heat, are loaded with vitamins, minerals and electrolytes, particularly beauty minerals like silica and B vitamins which are good for a quick pick-me-up energy boost. Another key ingredient in this salad is the vibrant tomato and one can’t have a summer salad without it! Loaded with antixodiants like lycopene, tomatoes keep the heart healthy and skin smooth and wrinkle-free.
To get the spaghetti texture of the cucumbers, you will need a spiralizer which you can buy at most local health food stores, Whole Foods or on Amazon. This gadget is my most coveted kitchen tool! Sometimes I go on a spiralizing frenzy and spiralize any vegetable I can get my hands on. Though cucumbers and zucchini are the best for this. If you don’t have a spiralizer and want to make this salad stat, simply use a potato peeler and peel into ribbons.
Get my zucchini spaghetti recipe HERE.
Enjoy this salad as a side or main dish for Meatless Monday. If I’m feeling like I need a protein, I will add a slice of organic chicken breast to the dish or some sauteed tempeh to complete the meal. Yummers xx
- 2 medium cucumbers
- 20 baby tomatoes, halved
- 1/4 cup basil, cut into strips
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp low-sodium tamari
- 1/4 cup feta, cubed or crumbled
- 1 tsp dried oregano
- 2 tbsp hemp seeds
- salt+pep to taste
- Wash the cucumbers and cut them in half so they fit in the spiralizer.
- Spiralize and set aside in a bowl. You might have to snip the sphagetti as you spiralize so not to get it too long.
- In a seperate bowl, combine the olive oil, apple cider vinegar, tamari and dried oregano. Mix then toss in the tomato halves.
- Allow the mixture to marinade for about 10 minutes.
- Pour mixture over the cucumber spaghetti, toss in the hemp seeds.
- Plate the spaghetti and top with feta and salt + pep to taste.