We love cucumbers at are house. They are packed with
nutrition, are refreshing, and delicious. Technically, cucumbers are a fruit
eaten as a vegetable. They are part of the gourd family. There are only a few
main varieties of cucumbers you can find at the market, pickling, slicing, and burpless.
Within these categories, there are a variety of cucumbers grown, one being the
Persian Cucumber. The Persian Cucumber is a mini, seedless, and slightly sweet
cucumber. It holds more water than most cucumber varieties and is able to stay
considerably cooler inside. “The small the cucumber the sweeter the taste”.
Persian Cucumbers are a great addition to any salad.
Ingredients:
1-2 Persian Cucumbers (tips cut off, and chopped into small
pieces)
1 large handful of mini Heirloom tomatoes (chopped in halves)
1 ripe avocado (peeled, stoned, and chopped into pieces)
1 large handful of micro herbs (micro herbs are mixed
sprouts that have grown to maturity)
1 handful edamame beans peeled (optional)
1-2 T hemp seeds
approx. 1 T of your favorite dried herbs (I used Bragg’s Sea
Kelp Delight Seasoning)
drizzle to taste Bragg’s Liquid Aminos (or you can
substitute with Nama Shoyu, or your favorite light raw dressing)
Preparation:
Place all the ingredients into a bowl and give a good toss,
it’s ready to serve. 
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