Cucumber Wild Rice Salad

It’s so hot outside. I want substantial meals but truly am just craving a cool crunch. You feel me? This recipe is a great option for a side or a main dish. We’re balancing textures (soft tomatoes and rice to crunchy seeds and cucumbres) and flavors (sweet, salty, acidic and fatty). Make a big batch and store in the fridge for up to 5 days so you don’t have to continue cooking all week.

Cucumber Salad

• 2 cucumbers, diced

• ½ red onion, diced

• 1 can chickpeas, rinsed and drained REALLY WELL

• Feta, goat cheese, or vegan Kite Hill cream cheese made into little balls (to taste)

• ½ cup sunflower seeds, toasted if you’d like!

• 1 cup wild rice, prepared to package directions

Dressing

• 1 garlic clove, minced

• ¼ cup raw apple cider vinegar

• 2 tbsp. fresh lemon juice

• 1 tbsp. raw honey

• ⅓ cup extra virgin olive oil

• Salt and pepper to taste

I feel silly giving you directions for this one, but here they are. :)

Add all dressing ingredients to a blender and blend, or to a bowl and whisk.

Add all salad components to a big bowl and mix in dressing to coat. I personally think it tastes better as it sits in the dressing, so I wouldn’t worry about keeping this for a few days. Enjoy!