Cucumber and Dill Salad

A delicious and refreshing salad for the hot summer months. Super quick and easy, this is a perfect side dish for anything you throw on the barbecue, like veggie kebabs!

Prep time: ~10 minutes
Serves: 4-6
Gluten-free

Ingredients:

  • 2 English cucumbers, very thinly sliced.
  • 1 large handful dill.
  • 1 small handful mint.
  • 2 tbsp olive oil.
  • 2 tsp apple cider vinegar.
  • salt.
  • pepper.

Cooking Instructions:

Pick the leaves off of the dill and mint, leaving the larger stems behind. Tear the dill into smaller fronds, then finely slice the mint leaves.

In a large bowl, mix the cucumber with the oil, then add in the herbs, salt, and pepper. Toss well to coat, then stir in the vinegar. Give it one last toss, and it’s ready to go! You can also leave this salad in the fridge for a few hours to pickle in the vinegar if you’d like.

Kale, Chickpea, Pomegranate Salad

A lovely Middle-Eastern (sorta) inspired salad chock full of flavour and nutrients! Served with a tahini-lemon dressing, this salad is a great side to any number of Middle-Eastern stews or rice dishes.┬áIf you don’t like kale, feel free to use any other green you prefer!

If you’d like to make this salad a little more substantial for a light lunch or the like, I highly recommend adding in some Bulgur wheat or couscous! If you can’t have gluten, quinoa would also be a good option.

Serves 4-6
Prep time: ~15 minutes

Ingredients:

  • 3-4 large bunches of kale, leaves stripped off the stems and roughly chopped.
  • 1 bunch mint, finely chopped.
  • 1 bunch parsley, finely chopped.
  • 1 can chickpeas, rinsed well.
  • seeds from 1 pomegranate.
  • 1 cucumber, peeled if desired, finely sliced.
  • 1/2 red onion, finely minced.
  • 1-2 pieces Arabic bread, cut into small squares.
  • 1-2 tsp olive oil.

For the dressing:

  • 1/4 cup fresh lemon juice.
  • 1/2 cup olive oil.
  • 1 tbsp tahini.
  • 1 clove garlic, crushed.
  • 1 tsp agave syrup.
  • salt.
  • pepper.

Cooking Instructions:

First, time to make some easy croutons! Preheat the oven as high as it will go. Toss the bread pieces with a tiny bit of olive oil, spread them out thinly on a baking sheet, and pop in the oven. Bake them for 5-10 minutes, giving them an occasional stir, until nice and crispy. Take them out of the oven and allow to cool completely.

Place the kale in a large bowl and massage it gently to help tenderize it. Add the rest of the salad ingredients and toss until well-mixed.

Mix the lemon juice with the tahini, garlic, agave syrup, salt, and pepper. Slowly add in the olive oil while mixing (preferably in a blender or with an immersion blender), until nicely emulsified.

Top the salad with the croutons, dress liberally (or have dressing on the side), and serve!