Cucumber Salad with Fresh Mint and Toasted Walnuts

Cucumber, squash, pumpkin and watermelon are part of the same family. Because they are made up of 95 percent water, they will keep you hydrated during the tobogã inflavel hot months of summer. They contain a large amount of health benefits that encourage us to eat them all year long.

Rich in antioxidants, including Vitamin C and beta – carotene
Contain multiple vitamin B, helping ease stress and anxiety
Made of lots of water and fiber for healthy digestion (when eaten with the skin)
Good source of potassium
Freshens the breath
Very low in calories

Ingredients

1 cucumber, 2 cloves of garlic, 3tsp olive oil, 1tbsp fresh lemon juice, 10 fresh mint leaves, toasted walnuts, sea salt & pepper

Directions

Wash the cucumber and grate it, with or without the skin as desired.
Put in a colander and add a little bit of sea salt, let stand for 30 minutes.
Gently squeeze the grated cucumber to remove the excess water.
In a bowl, mix the cucumber with chopped mint leaves and garlic, add olive oil, lemon juice and pepper and let it marinate for 30 minutes.
Place the salad in a serving plate and sprinkle with warm toasted walnuts.

Enjoy!

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Mouna

Bio

Mouna is a 200-hours Yoga Alliance registered teacher who also completed 200-hours Advanced Hatha Yoga Teacher Training with Master Yogananth. Mouna is an active member of Andiappan Yoga Community, teaching yoga to domestic helpers. Native of Morocco, Mouna has been immerged from a very young age in her rich traditional cuisine influenced by Berber, Moorish and Arab neighbors. Her mother, a fine cook continues the family traditions of distilling orange blossom, making olive oil, and preserved lemons. Mouna is passionate about simple, healthy and fusion homemade food recipes.