Cucumber Aril Salad

I know I don’t have a lot of vegan recipes, but when I do, I hope they’re recipes vegans will like, and, if you’re not a vegan, recipes an omnivore would like. As someone who loves cucumber, creating this salad was a nice way to use up spring and summer flavors. The pomegranate arils add a tart tang to the sweet cucumber slices, on top of a nice ‘pop’ of juice. Alfalfa sprouts add a stringy, yet crunch texture, on top of similar, yet different, types of crunch. Not only will this take about ten minutes to make, but it makes an excellent side, snack, or small lunch. I hope you love this recipe as much as I enjoyed developing it!

Ingredients:

1 slightly overripe cucumber

1 teaspoon organic garlic powder

Pinch iodized salt

Freshly cracked pepper

1/8 cup alfalfa sprouts

1/8 cup pomegranate arils

Directions:

Peel the cucumber. Slice entire thing thinly. Add to serving bowl. Freshly crack in pepper. Toss with fork. Add salt. Toss with fork. Add pinch of garlic powder. Toss. Taste at this point to see if it’s seasoned to your liking. Sprinkle in pomegranate arils. Shred alfalfa sprouts and sprinkle over. Consume immediately or refrigerate for up to three hours for later lunch.

Serving suggestion: birch beer, cream soda, ginger beer.