Basil Cucumber Salad

Make this refreshingly light and delicious basil cucumber salad a part of your plant based menu tonight! Try adding some chickpeas, hemp hearts, avocado, or sunflower seeds for a little extra plant protein.

Ingredients

• 1 english cucumber, quartered
• 1/3 head of cauliflower (about 2 cups, chopped)
• 1/2 of a red onion, diced small
• 1/4 cup fresh basil, chopped

CREAMY LEMON DRESSING

• juice from 1 lemon
• 2 tablespoons plain hummus
• 1 teaspoon pure maple syrup
• 1 teaspoon dijon mustard
• sea salt, to taste
• extra chopped basil (optional)

Instruction

1. In a food processor, add 1/3 of a head of cauliflower and process until crumbly and chopped small (makes about 2 cups).
2. Transfer to a large bowl. Add the cucumber, red onion and basil. Mix until combined.
3. Prepare the dressing in a small mixing bowl. Whisk all ingredients and pour over salad. Toss until combined and serve. Enjoy!

Notes

Store in the refrigerator, covered, for up to 2 days but is best eaten the same day as it can get watery.

Optional add-ins: chickpeas, hemp hearts, avocado, or sunflower seeds for extra plant protein