A quick and easy salad full of flavor and texture. This beautiful salad is arranged on a bed of Sunny, and tossed to dress just before serving, making this a great dish for entertaining.
Cucumber Basil Salad
Ingredients
3 Persian cucumbers, sliced in half lengthwise and cut into diagonal chunks.
1- 2 sprigs of basil
8 Castlevastrano olives, sliced in half
1 celery stalk, thinly sliced
Leaves from celery bunch, rough chopped
1 handful of microgreens/greens of choice
Sunny Original Tahini Sauce (1/4 container)
1/2 lemon, squeezed
1 drizzle of olive oil
Salt and pepper to taste
Edible flowers (optional)
1- 2 sprigs of basil
8 Castlevastrano olives, sliced in half
1 celery stalk, thinly sliced
Leaves from celery bunch, rough chopped
1 handful of microgreens/greens of choice
Sunny Original Tahini Sauce (1/4 container)
1/2 lemon, squeezed
1 drizzle of olive oil
Salt and pepper to taste
Edible flowers (optional)
Steps
Chop the cucumbers and put them in a strainer with a liberal pinch of salt - let sit for 15 mins in the sink to draw out water.
After 15 mins, pat the cucumbers dry.
Spread a layer of Sunny on a serving plate and top with salad ingredients - toss to dress and enjoy!
After 15 mins, pat the cucumbers dry.
Spread a layer of Sunny on a serving plate and top with salad ingredients - toss to dress and enjoy!
