Lovely weather, lunchtime, this calls for a light, fresh and easy Kohlrabi Cucumber Salad …..
I just love spring and summer! The shops and markets are loaded with gorgeous fresh produce, lovely vegetables and beautiful fresh fruit. Enough inspiration at a good price!
Today I am making a crunchy kohlrabi cucumber salad, without actual salad leaves this time. Simple, quick and all good! I did use a spiralizer to get these great thin curls, but you can also grate the veggies.
The ingredients for 2 salads are,
- 1 kohlrabi, use only the young crunchy ones, these have a delicious mild flavor and a nice a structure
- 1 cucumber
- 1 avocado
- basil leaves or fresh dill
- green olives
- 2 Tbsp. lemon juice
- 1 Tbsp. mustard
- 2 tsp. maple syrup
- 1 Tbsp. water
- Himalaya salt and pepper to taste
Cut the kohlrabi and cucumber with the spiralizer in thin curls, or grate it in thin slices. Cut half an avocado in thin slices, same for the olives and basil leaves and mix it with the vegetables. Make a kind of guacamole sauce with the other half of the avocado with 1 Tbsp. lemon juice and himalaya salt to taste. Mix the mustard, 1 Tbsp. lemon juice, water and maple syrup into a dressing and pour over the salad to cover everything with the mustard dressing. Great on a crunchy flax cracker along with the salad!
These crackers are made in a dehydrator but there are two other options to dry them below the recipe. Lots of omega 3’s.
- 1 cup flax seeds
- 2 tbsp ground flax seeds
- 1 medium zucchini, chopped
- 1 Tbsp tamari, braggs or soy sauce
- 1 Tbsp. maple syrup
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
Mix the flax seed and flax seed meal in a bowl.
Blend the zucchini with the tamari, maple syrup and onion and garlic powder into a smooth liquid.
Pour this mixture over the flax seed mix and stir thoroughly. Add salt if needed, optional.
Leave to sit for 10 to 15 minutes, stirring regularly, until the mix becomes thickened but still spreadable.
Spread the mixture using a spatula thinly over one dehydrator tray lined with a sheet and score lightly with a knife or your spatula.
Dry for 12-36 hours at 40-45°C / 105 – 115 F turning the crackers once after 8 hours or so.
When crunchy and dry break the crackers along then score lines and store in an airtight container.
If you live in a sunny place you can just put it outside in the sun and it will dry even faster then in the dehydrator. They can also be dried in the oven with the door open slightly on the lowest setting.
For another unconventional salad check out my fruity breakfast purslane salad!