How to Make Vietnamese Cucumber Salad the Paleo Way

Nothing says picnic or potluck (others won't even know it's Paleo) like a big bowl of bright, fresh salad tossed with a flavorful dressing. And a colorful chopped salad brings that same sense of fun to your dining table any time of year.

Credit: iStockphoto.com/bdspn

Preparation time: 2 minutes

Yield: 4–6 servings

2 English (seedless) cucumbers

2 medium carrots

4 medium radishes

1 small jalapeño

1 clove garlic, minced

2 tablespoons dry roasted cashews, finely chopped

6 to 8 large basil leaves, finely chopped (about 2 tablespoons)

10 fresh mint leaves, finely chopped (about 1-1/2 tablespoons)

1 tablespoon lime juice

1 tablespoon rice vinegar

1/2 teaspoon olive oil

1 tablespoon coconut aminos

Salt and ground black pepper to taste

1. Cut cucumbers in half lengthwise, and slice into very thin half-moons. Place in a large bowl.

2. Finely dice the carrots, radishes, and jalapeño; add to cucumbers and toss until combined.

3. In a medium bowl, place the garlic, cashews, basil, mint, lime juice, rice vinegar, olive oil, and coconut aminos. Whisk until combined.

4. Pour dressing over vegetables and toss until evenly coated, about 2 minutes. Taste and season with salt and pepper. Allow flavors to meld for 10 minutes and serve.

Per serving: Calories 109 (From Fat 23); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 255mg; Carbohydrate 18g; Dietary Fiber 3g; Protein 3g.