The BEST cucumber salad 🥒

Ingredients

• 4 pieces Mini Cucumbers (halved and lightly smashed)
• 0.25 cup Fresh Cilantro Leaves (optional, roughly chopped)
• 0.25 cup Unsalted Peanuts (roughly chopped and toasted)
• 2 tablespoon Toasted Sesame Seeds (lightly toasted)
• 2 tablespoon Peanut Butter (smooth, natural)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 teaspoon Agave Syrup (or honey for non‑vegan)
• 0.5 teaspoon Crushed Dried Garlic (or 1 fresh garlic clove minced)
• 2 tablespoon Water (to thin dressing)

Instructions

1. Prepare Cucumbers

   Wash the mini cucumbers, halve them lengthwise, then lightly smash each half with the flat side of the chef's knife before slicing into bite‑size pieces.

   Time: PT5M

2. Toast Peanuts and Sesame Seeds

   Heat a small skillet over medium heat. Add the peanuts and toast, stirring frequently, for about 3 minutes until golden. Then add the sesame seeds and toast an additional 1 minute, stirring constantly.

   Time: PT5M

   Temperature: medium heat

3. Chop Cilantro (Optional)

   Roughly chop the cilantro leaves and set aside.

   Time: PT2M

4. Make Dressing

   In the small mixing bowl, combine peanut butter, soy sauce, lime juice, agave syrup, crushed dried garlic, and water. Whisk until smooth and adjust water to reach a pourable consistency.

   Time: PT3M

5. Assemble Salad

   In a serving bowl, toss the smashed cucumbers with the chopped cilantro, toasted peanuts, and sesame seeds. Drizzle the dressing over the top and gently toss to coat evenly.

   Time: PT3M

6. Serve

   Transfer the salad to plates or a serving platter, garnish with a sprinkle of extra sesame seeds if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

12g

Fat

10g

Fiber

3g