Chopped cucumbers and purslane are mixed with herbs, cannellini beans, and pistachios for a cooling summer salad. This vegan and gluten free salad comes together in just 15 minutes and doesn’t require any cooking!
I’ve reached the point in the summer when the will to turn on either the oven or stove is lost. I’m sure you can relate, especially with the temperatures in the triple digits these past several days. The saving grace of summer is almost always the produce! Cucumbers for instance are incredibly hydrating and cooling. While they don’t have chemical constituents that physically cool tissues in the body, their high water content means that cucumbers can be up to 20 degrees cooler than their surrounding environment! So find yourself some cucumbers, make this salad, and kick back and enjoy it in the shade.
Chopped Summer Cucumber Salad
- Total Time: 15 minutes
- Yield: 2–4 servings 1x
- Diet: Vegan
Description
Chopped cucumbers and purslane are mixed with herbs, cannellini beans, and pistachios for a cooling summer salad. This vegan and gluten free salad comes together in just 15 minutes and doesn’t require any cooking!
Ingredients
- 2 cups chopped cucumber
- 1 can cannellini or navy beans, drained & rinsed
- 1 cup chopped purslane
- 1/2 cup chopped mixed herbs like basil, mint, and dill
- 1/4 cup chopped roasted pistachios
- 1 lemon
- 2 tbsp extra virgin olive oil
- Sea salt, to taste
Instructions
Gently toss together the cucumber, beans, purslane, herbs, and pistachios with the juice of 1 lemon and the olive oil. Taste and add salt as needed to season.
Makes 2-4 servings.
Notes
- If you don’t have purslane, you can substitute chopped Malabar spinach in its place or any tender green that you like.
- Prep Time: 15 minutes
- Category: salad
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