Quick and Easy Cucumber Salad

Eating healthy does not have to mean slaving over a stove for hours on end. Don't get me wrong, I do sometimes love to spend a lot of time cooking and trying out new things. But sometimes, I just don't have the energy. I am sure many of you feel the same way, and just don't have the stamina to put too much effort into cooking.

That's why I wanted to share this recipe for a quick, easy, and delicious salad that pairs wonderfully with oven-baked salmon for a quick, no-fuss, but quite fancy meal. The hardest step is peeling the cucumber...but guess what? You can leave the skin on! And if you are feeling very fatigued, do the salad preparation at the kitchen table to save energy. I get it, sometimes there just isn't enough energy for everything, but try to save up some to at least cut up your veggies. 

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Cucumber Salad
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

• 1-2 cucumbers, chopped (peeled if preferred)
• 1/2 onion, diced
• 2-3 tomatoes, diced (more or less depending on preferences)
• 1 tsp mustard
• 2 Tbsp flax oil or extra virgin olive oil
• 1 Tbsp balsamic vinegar
• salt and pepper to taste
• optional: add in some fresh, chopped cilantro or dill

Instructions:

1. Add the cucumber, onion, and tomatoes to a large bowl.
2. In a separate bowl, whisk together the mustard, oil, and vinegar and then pour on top of the veggies.