Emerald Garden Crunch Bowl

Last summer, when my neighbor handed me a basket overflowing with garden-fresh cucumbers, I thought I was doomed to endless cucumber sandwiches. Then my grandmother shared her secret: the key to an unforgettable cucumber salad isn’t in complicated dressings or exotic spices—it’s in the perfect balance of crisp texture, bright citrus, and just a touch of umami from coconut aminos. This Emerald Garden Crunch Bowl has become my go-to side dish for everything from grilled meats to quinoa bowls, and it takes less than 15 minutes to make!

Ingredients

• 3 large English cucumbers (about 2.5 lbs), thinly sliced
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon coconut aminos
• 1/2 small red onion, thinly sliced
• 2 tablespoons sesame seeds, toasted
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon raw honey (optional)

Instructions

1. Prep the cucumbers: Wash and slice cucumbers into thin rounds using a mandoline or sharp knife. Place in a large salad bowl.
2. Salt and drain: Sprinkle cucumbers with sea salt, toss gently, and let sit for 10 minutes to draw out excess water.
3. Make the dressing: Whisk together olive oil, lemon juice, coconut aminos, and honey (if using) in a small bowl.
4. Toast sesame seeds: In a dry skillet over medium heat, toast sesame seeds for 2-3 minutes until golden and fragrant.
5. Drain and dress: Drain any liquid from cucumbers. Add red onion, pour dressing over cucumbers, and toss to combine.
6. Finish and serve: Sprinkle with toasted sesame seeds, fresh dill, mint, and black pepper. Serve immediately or chill for up to 2 hours.

Tips & Tricks

• Crispy perfection: Don’t skip the salting step—it removes excess moisture and keeps your salad crisp.
• Make it ahead: This salad is best served within 2 hours of making. Beyond that, it gets watery.
• Slice consistency: Use a mandoline for uniformly thin slices, or take your time with a sharp knife.
• Flavor boost: Let the dressed salad sit for 15 minutes before serving to allow flavors to meld.