Basil Cucumber Salad

It was the end of summer when I invented this salad, and I wanted to celebrate it by using a lot of summer-meets-fall flavors. There are chia seeds for warmth, and the tanginess of pomegranate arils, which are freshest in the beginning of winter. Large basil leaves incorporate a fresh mintiness as the base greens to this salad. It had been weeks since I’d created a meal for myself. My head had been clogged from sickness, and when my tastebuds finally came back, I decided to create something easy. Sometimes, all your body needs is a really, really good salad.

Ingredients:

1 and 1/4 cup large leaf basil, divided

1/4 seeded cucumber, skinned

1/4 seedless cucumber, skinned

3 tablespoons pomegranate arils, divided

2 tablespoons raw walnuts, divided

2 teaspoons chia seeds, divided

Directions:

In a one-person serving bowl, lay one cup of the large leaf basil on the bottom. Slice the seedless cucumber and layer on top of basil. Scatter one tablespoon of pomegranate arils. Scatter one tablespoon walnuts. Scatter the last quarter cup of basil on top. Scatter the second tablespoon of arils on top. Slice the seeded cucumber and chop slices into quarters. Scatter on top of last layer. Scatter two teaspoons chia seeds, the last tablespoon of walnuts, and the last tablespoon of arils. Enjoy immediately.