Basil Cucumber Salad

By Chef: Shannon Leparski
Posted: April 21, 2015


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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.


  • 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
  • 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)


  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!


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