Zesty Mango Spiralized Cucumber Salad and Spiralizer Salad Favorites

• Vegan
• Gluten free

• Produce

  • 1 Basil, fresh leaves
  • 2 tbsp Cranberries, dried
  • 1 Cucumber, large
  • 1/2 tsp Ginger, fresh
  • 1/3 cup Mango

• Pasta & Grains

  • 1/4 cup Quinoa, cooked

• Baking & Spices

  • 2 tsp Balsamic glaze
  • 1 Pepper
  • 1 Sea salt

• Oils & Vinegars

  • 1 tsp Avocado oil or olive oil

Found on cottercrunch.com

Description

Ingredients

• 1 large cucumber
• 1/3 cup chopped mango (peeled)
• 2 -3 tbsp dried cranberries
• 2 -3 tbsp pumpkin seed and or sesame seeds.
• 1/4 cup to 1/3 cup cooked quinoa
• grated fresh ginger (1/2 tsp to 1 tsp)
• pepper (to taste)
• Sea Salt (to taste)
• fresh basil leaves (1-2)
• 2 tsp balsamic glaze
• avocado oil or olive oil 1-2 tsp

Directions

• Wash all your fruit/vegetables. Spiralize or julianne cut your cucumber and place in a large bowl.
• Next peel your mango and cut into cubes or slices.
• Make sure you quinoa is cooked and fluffed, not soggy. Feel free to use another gluten free grain like cooked rice, millet, buckwheat.
• Combine mango with cucumber bowl and add in the rest of your ingredients.
• Toss all together and serve immediately or place in fridge for later.
• Serves one or 2 small side salads.