This Paleo Cucumber Sesame Salad recipe is so light and refreshing. It’s perfect for a dinner side dish as the days start to get warmer!
Before I share this brand new recipe, check out my clip from San Diego’s Fox 5 News morning show! I was invited on the air to show five of the recipes from my Performance Paleo Cookbook.
Erica, the anchor, and I talked about foods that are great for pre- and post-workout in addition to other delicious ways to round out your three square meals a day.
Click the photo below to watch my segment!
I’ve been really inspired to create new recipes lately (maybe there’s a new project in the works?!) and I tossed together this quick Paleo Cucumber Sesame Salad with things I already had in my fridge.
The cucumbers and mint are light and cool while the red jalapeño adds a bit of spice.
If you like it mild, scrape out the seeds and inner white membrane before finely dicing it.
This salad is best eaten fresh because the cucumbers will give up moisture as they sit in the dressing and get watery.
- 1 medium zucchini (about 8 oz / 227 g), peeled and julienned or spiralized
- 3 large cucumbers, (about 32 oz / 907 g), peeled and julienned or spiralized
- 2 cloves garlic, finely chopped
- 1-1/2 tbsp white wine or rice wine vinegar
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 2 tbsp dark sesame oil
- 5 mint leaves, thinly sliced into ribbons*
- 1/2 red jalapeño pepper, seeded and finely chopped**
Pin this Paleo Cucumber Sesame Salad for later!