Cucumber Kale Salad

Cucumbers and summer go hand-in-hand, especially on the hot days, which we've fortunately had a few of this summer. We typically make the traditional cucumber salad, with red onions, apple cider vinegar, oil and some mayo, but I decided to change it up a little. We have an abundance of kale in the garden right now, so we're eager for any opportunity to use it, which is exactly what happened in this recipe. The dressing could be changed based on your taste, a little more spice, a little less honey, a dash of salt...whatever you prefer, and the beans were more of an addition to make it a little more filling. Sort of the the classic bbq salad crossed with a Greek salad, without the dairy or egg. Enjoy!

Breanna Peterson _-4.jpg

Cucumber-Kale Salad

3 cucumbers

1 bunch of kale

1 can garbanzo beans

1/2 cup olive oil

1/2 cup apple cider vinegar

2 tablespoons honey

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/2 teaspoon dill 

1/2 teaspoon basil

* you can also use tajin or herbamare, but omit the salt if so


1. Thinly slice the cucumbers and finely chop the kale, place in a large bowl with the garbanzo beans and stir. 

2. Mix together the olive oil, vinegar, honey, salt, pepper and spices then pour over the cucumber mix. Stir to coat.

3. Refrigerate for a half hour or so, then enjoy!

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