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Basil Cucumber Salad


  • 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)


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


  • Serving Size: 2
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