Paleo Cucumber Salad

Ingredients:

• 2 teaspoons of olive oil

• 6–8 brussels sprouts, chopped

• 1 zucchini, washed and sliced

• 1 garlic clove, smashed and minced

• ¼ cup almonds

• 2 teaspoons cinnamon

• 2 cups of each: kale and spinach

• 1 cucumber, washed and sliced

• 1 cucumber, washed and spiralized

• 1 avocado, pitted and diced

• The seeds from 2 pomegranates

• ¼–½ cup raisins

• For the dressing:

• 2 tablespoons lemon juice

• 1 teaspoon grated lemon zest

• ¼ cup olive oil

• 1 tablespoon plus 2 teaspoons raw honey

• ½ teaspoon of each Himalayan salt and pepper

Directions:

1. Preheat oven to 350 F.

2. In a baking dish, combine the first six ingredients and bake for 30 minutes.

3. In a large salad bowl combine the cucumbers, kale, spinach, avocado, pomegranate seeds and raisins and chill while you make the dressing.

4. In a medium bowl whisk together the ingredients for the dressing and chill.

5. Remove the large salad bowl from the fridge and add the baked veggies and dressing, stirring until well-combined.

6. Top with more pomegranate seeds and raisins if desired.

The Breakdown:

Makes a total of 3 servings or 5-6 side salads.

#Paleo #salad #PaleoDiet #Paleosalad #PaleoRecipes