Multinational Cucumber Salad


  • 1 Tbsp olive oil
  • ½ tsp black mustard seeds
  • ¼ tsp cumin seeds
  • 1 Tbsp sucanat, honey, maple syrup, or coconut sugar*
  • 3 medium cucumbers, peeled and deseeded
  • 1 jalapeño pepper, deseeded and diced
  • ½ cup roasted peanuts (or almonds or walnuts)
  • ⅓ cup dried large-flake coconut, toasted
  • 2 Tbsp fresh lemon juice
  • scant ½ tsp fine grain sea salt
  • 1 handful fresh cilantro and mint, chopped


In a small pan, warm the oil and toast mustard and cumin seeds. Once the seeds become fragrant, add sucanat (or other sweetener of choice). *If you are using a granulated sugar, add a tablespoon of water so the sugar doesn’t harden. Stir frequently over medium heat for 1 minute. Remove from heat and cool slightly. Cut the cucumbers into half moons. Add pepper, nuts, coconut, lemon juice, salt, herbs, and the oil and seed mixture. Stir to evenly distribute the ingredients. Enjoy!


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