Serve this flavorful cucumber-kale salad as a side dish, or add any type of cooked protein (such as baked chicken breasts or baked salmon) and serve as a light main dish. Don't skip the fresh mint! It is the secret ingredient that ties all of the flavors together.
Preparation Note
Place the raw pumpkin seeds into a bowl and cover with filtered water. Let them soak on your counter for about 3 to 4 hours. Then rinse and drain through a fine mesh strainer.
Ingredients
Salad
3 cups
finely chopped
curly kale
2 medium
English cucumbers
sliced
2
green onions
thinly sliced
½ cups
finely chopped
parsley
¼ cups
finely chopped
fresh mint
1 handfuls
microgreens
Dressing
½ cups
pumpkin seeds
(soaked for 3-4 hours)
2
green onions
chopped
6 tablespoons
water
4 tablespoons
extra virgin olive oil
3 tablespoons
raw apple cider vinegar
½ teaspoons
Herbamare
(or sea salt)
