I simply love cucumbers. They’re hydrating, can easily be turned into a quick snack option when you need one and—in my experience—they’re always readily available from the produce section.
For this cucumber, green bell pepper & brazil nut salad, I’ve decided to grate the nuts into tiny pieces and this to me is one of the best, yet seemingly neglected ways of incorporating larger nuts into salad recipes.
I hope you’ll enjoy this tasty and filling treat.
Required equipment for this recipe:
- Kitchen knife
- Kitchen grater
- Cutting board
- Large salad bowl
- Utensils to mix ingredients
- 2 large cucumbers cut into half slices
- 1 green bell pepper cut into half strips
- 100 grams brazil nuts grated
- ½ medium red onion chopped
- 2 cups curly-leaf parsley chopped
- juice of 1 lime
- 3 tablespoons hempseed oil
- 1 teaspoon natural salt
Get ingredients ready for preparation and use.
In a large salad bowl, place sliced cucumber and green bell pepper and set aside.
Once you've grated the brazil nuts, set them aside until the remaining ingredients are ready.
In a bowl, mix and stir together hempseed oil, lime juice, natural salt of choice, red onion, and grated brazil nuts.
When done, pour mixture into larger salad bowl containing the cucumber and bell pepper. Thoroughly combine ingredients using your hands or utensils.
The salad is now ready for serving! Enjoy.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
Use cold-pressed, organic, non-refined and unheated oils only.
Special ingredient(s) used: