Cucumber Salad with Almond Butter Dressing
Servings
4 Servings
Ingredients
- 2 English cucumbers do not peel
- 1 scallion thinly sliced
- 2 tablespoons minced ginger
- 2 cloves garlic
- 1/2 chili pepper seeds and veins removed, roughly chopped
- 2 teaspoons lime juice
- 1/4 cup creamy almond butter
- 3 tablespoons coconut milk
- Salt to taste
- 1/4 cup sliced almonds for garnish
Instructions
- Cut off the ends of both cucumbers and slice into thirds.
- Using the ribbon blade, spiralize the cucumber pieces into ribbons.
- Cut the ribbons into smaller bite-size pieces and place on paper towels to remove some of the moisture while you prepare the dressing.
- For the dressing, finely mince the ginger, garlic, and chili pepper in a food processor, scraping down the sides of the bowl, as needed.
- Add the almond butter, lime juice, coconut milk, and salt and blend until smooth.
- Spread the cucumber ribbons out on a platter and top with scallions.
- Drizzle the almond butter dressing over the salad and garnish with sliced almonds.
- Serve immediately, as the cucumbers will release moisture which can water down the dressing.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW
