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Vegan Beet Dip Summer Salad

Ingredients

471 Calories

Directions

Step 1

Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.

Step 2

Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.

Step 3

Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

Ingredients/Prep (Guacamole)

2 Whole Avocados

1 Lime, juiced

1 TBSP minced Fresh Cilantro

¼ tsp Garlic Powder

¼ tsp Cumin

¼ tsp Onion Powder

½ Jalapeno, minced and seeded (optional, Spicy)

¼ tsp Sea Salt

Remove avocado seed and shell. Mash avocado until lumpy, add remaining ingredients and continue to mash until you have your desired consistency. Put in a blender if you prefer smooth guacamole. If you have left over avocados, this Avocado Saver is amazing!

Roasted Mexican Style Vegetables

Using the vegetables in your plan, lay out a sheet pan with Aluminum foil. Cut vegetables into bite size

pieces. Toss ½ tsp olive oil then sprinkle 1 tsp taco seasoning for every 2 cups vegetables. Bake at 350 for 20-25 minutes or until you have your desired level of tenderness.

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