Garlic Cucumber Salad
A zesty salad that features the flavors of Wildtree's Garlic Galore spice
Course Appetizer, Main Course, Salad
Cuisine American, dairy-free, gluten-free, vegan, vegetarian
Keyword antioxidants, plant-based, plant-based protein, protein, quick recipe, quick side side, salad, vegetables
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Servings 2
Calories* 240kcal
- 2 medium cucumbers peeled and chopped into bite-size pieces
- 1 pint cherry tomatoes cut in half
- 1 medium yellow onion peeled and diced
- 2 medium Carrots (shredded) or 1 cup pre-shredded carrots
- 1/4 cup low sodium cannellini beans drained and rinsed
- 1 tbsp cold or expeller pressed extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Wildtree Garlic Galore spice
- 1 half avocado pitted, peeled, and diced into pieces
Get Recipe Ingredients
In a sealable mixing bowl place the cannellini beans, cucumbers, cherry tomatoes, onion, avocado, and carrots.
In a smaller bowl place the olive oil, apple cider vinegar, Wildtree Garlic Galore, and mix well.
Top the salad with the dressing, seal the container and then shake well.
Place in the fridge for 30 minutes and then serve.
If you want to make your own Garlic Galore you can do it with these ingredients. Just add them to the salad dressing and mix
- 2 tsp garlic powder
- 1 tsp dried onion
- 1/2 tsp sea salt
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp black pepper
If you're looking for a way to save time you can use a food processor to chop the onion and carrots. You can also purchase carrots already shredded.
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