Tag Archives: cucumber

Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Option)

This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it’s a crunchy and refreshing side dish to any meal! Whole30 and AIP options available.

Most days of the week, my philosophy on side dishes is, “Whatever’s the easiest and quickest, while being healthy.” It usually doesn’t take too much effort to make veggies delicious and flavorful, especially when you buy high quality produce that’s local and organic.

Paleo Vegan Dill Cucumber Salad Recipe

This Paleo Vegan Dill Cucumber Salad fits the bill perfectly and it’s so refreshing on a hot day. It’s so simple and and easy, and it literally takes only 5 minutes from start to finish. I think I make it about 3-4 times a week because my husband and I both love it and it’s just so quick to throw together that it makes my job so easy.

Paleo Vegan Dill Cucumber Salad Paleo Vegan Dill Cucumber Salad

For That Extra Refreshing Crunch…

When it comes to cucumber salads, the crunchier, the better in my opinion. And if you like yours extra extra crunchy like me, use pickling cucumbers like kirby in this recipe! Pickling cucumbers are firmer, extra crunchy, and mild in flavor, so they are perfect for soaking up the dressing and spices without losing the texture.

Even if you aren’t serving this Paleo Vegan Dill Cucumber Salad right away and you let it sit in the fridge to let it pickle more, the cucumbers will soften a bit but it will still retain that refreshing and satisfying crunch way better than standard cucumbers.

I prefer this salad eaten right away, but we’ve saved leftovers for 3 days and it still tastes really yummy. The cucumbers will wilt and pickle more the longer it sits, while sweating out more juice as well, so you can drain it before serving if that happens.

Paleo Vegan Dill Cucumber Salad

Whole30 or AIP Options

This recipe is so versatile and you can adjust it according to your dietary restrictions without affecting the flavor too much. If you are doing the Whole30 challenge, just leave out the coconut sugar. If you are AIP, all you have to do is omit the ground black pepper.

It’s so easy to add ingredients or spices if you are feeling adventurous. I’ve added sliced olives, grated carrots, or red pepper flakes to this Paleo Vegan Dill Cucumber Salad, and it turns out yummy every time with these small variations!

Paleo Vegan Dill Cucumber Salad

Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Optional)

Course: Salad, Side Dish
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings
Calories: 24 kcal
Author: Jean Choi

This Paleo Vegan Dill Cucumber Salad comes together in 5 minutes, and it's a crunchy and refreshing side dish to any meal! Whole30 and AIP options available. 

Print

Ingredients

Instructions

  1. Use a mandolin or a sharp knife to cut the cucumbers into thin slices.

  2. Place in a large bowl. 

  3. Add the rest of the ingredients and toss together gently.

  4. Serve immediately, or chill in the refrigerator until ready to serve. It will pickle and sweat more the longer it sits. 

Nutrition Facts
Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Optional)
Amount Per Serving (1 serving)
Calories 24
% Daily Value*
Sodium 586mg 24%
Potassium 174mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 1.9%
Vitamin C 5.6%
Calcium 1.9%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Cherry Cucumber Prosecco Spritz (Paleo, Vegan, Gluten Free)

This is a sponsored post written by me on behalf of Riondo Prosecco. All opinions are 100% mine.

This Cherry Cucumber Prosecco Spritz is a delicious and refreshing cocktail that will cool you down instantly in the summertime!

Cherry Cucumber Prosecco Spritz

With summer in full swing, I’ve been looking for a delicious refreshing drink to cool down with in the evenings and on weekends. While I don’t imbibe often, when I do decide to, I love something cold and refreshing like a prosecco that’s so fun and yummy at the same time, especially in the summertime.

Delicious Riondo Prosecco

I recently had the pleasure of trying out Riondo Prosecco, an Italian sparkling wine that’s crisp and fruity with a perfect amount of sweet. I love that it has a screw-top for easy drinking, so you don’t have to feel like you need a special occasion to enjoy it. Plus, I have a weird irrational fear of opening champagne bottles and possibly hitting someone in the eye (I know, I know… highly unlikely), so I extra-appreciate this feature.

Cherry Cucumber Prosecco Spritz

Cherry Cucumber Prosecco Spritz Recipe

While Riondo Prosecco is delicious on its own, I decided to make it even more refreshing than it already is with this Cherry Cucumber Prosecco Spritz. Cherries are one of my favorite fruits, and I absolutely love adding cucumber to drinks so I decided to combine these two things in this easy and crisp cocktail.

To make this Cherry Cucumber Prosecco Spritz, chopped cucumber is muddled with Aperol and cherry juice to release the refreshing flavor and juices. It’s then shaken up with ice and poured into a  wine glass, then topped with Riondo Prosecco to add that sparkling goodness.

I love this drink on a hot day as it always cools me down instantly. I hope you end up trying it out because it’s absolutely delicious!

Cherry Cucumber Prosecco Spritz

Other Riondo Prosecco Cocktail Ideas

Looking for other creative ways to enjoy Riondo Prosecco? Check out these Riondo Prosecco Cocktails for some other refreshing cocktail ideas that you might love. And if you have any other ideas you want to share, leave me a comment below! I would love to know how you would enjoy this yummy prosecco.

Cherry Cucumber Prosecco Spritz

Cherry Cucumber Prosecco Spritz

Course: Drinks
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving
Author: Jean Choi

This Cherry Cucumber Prosecco Spritz is a delicious and refreshing cocktail that will cool you down instantly in the summertime!

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Ingredients

  • 2 inch piece of cucumber chopped
  • 1 oz Aperol
  • 1 oz cherry juice no sugar added
  • Ice
  • 1 Riondo Prosecco chilled
  • Optional: Fresh cherries for garnish
  • Optional: Cucumber ribbons for garnish

Instructions

  1. Place cucumber, Aperol, and cherry juice in a cocktail shaker, and muddle.

  2. Add ice, and shake vigorously. 

  3. Strain into a glass over ice, then top with Riondo Prosecco.

  4. Garnish with fresh cherries and cucumber ribbons, if using , and enjoy!

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Roasted Greek Salad (Paleo, Whole30, Vegan)

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it’s the perfect dish to bring to a picnic or a potluck! 

Roasted Greek Salad Paleo Whole30 Vegan

You know what food makes me feel the best? A Hugh Jass salad with all the vegetables with a generous dose of healthy fats. Then add a yummy protein like chicken, steak, or salmon and that’s a perfect meal to me.

Recently, I’ve been way more into roasted vegetables than raw ones because they are easier to digest and they are so much tastier to me. Roasted veggies also last so much longer if you have leftovers in the fridge without wilting down like fresh ones, and cooking up a big batch once to eat throughout the week makes it so much easier to get in my daily dose of vegetables. That’s what got me making this Roasted Greek Salad, and the combination of various vegetables in this recipe tastes divine coated in some lemony Greek-inspired dressing.

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

I mean… how gorgeous is this assortment of nature’s candy? This is definitely my version of “eat the rainbow.” After you roast most of the veggies, you then add in olives, cucumber, and the dressing, and mix them all together. So many delicious flavors and textures in one dish!

This Roasted Greek Salad also tastes better the longer it sits after the flavor has some time to build, so it’s great for bringing to a picnic or a potluck. It’s also great for batch cooking and eating throughout the week. I’ve been pretty busy these day, so having this salad for leftovers as an easy side has been such a lifesaver!

Roasted Greek Salad Paleo Whole30 Vegan Roasted Greek Salad Paleo Whole30 Vegan

Paleo Roasted Greek Salad

Course: Salad, Side Dish
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 104 kcal
Author: Jean Choi

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it's the perfect dish to bring to a picnic or a potluck! 

Print

Ingredients

  • 1 bunch of asparagus tough ends trimmed and cut into 2 inch pieces
  • 1 red onion sliced
  • 1 1/2 cups cherry tomatoes halved
  • 1 red bell pepper cored and chopped
  • 1 tbsp avocado oil or coconut oil
  • 1/2 cup kalamata olives
  • 1 cup cubed cucumber

Dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees F. 

  2. Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet. 

  3. Add avocado oil and toss together to coat.

  4. Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through. 

  5. While the vegetables are roasting, combine all ingredients for the dressing in a mason jar. 

  6. Screw on the lid and shake vigorously until emulsified. Set aside. 

  7. Once the vegetables are done cooking, transfer them to a large mixing bowl. 

  8. Add kalamata olives and cucumbers. 

  9. Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.

  10. Serve at room temperature. 

Nutrition Facts
Paleo Roasted Greek Salad
Amount Per Serving (1 serving)
Calories 104 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 384mg 16%
Potassium 179mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 17.3%
Vitamin C 46.2%
Calcium 1.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.