Crisp Cucumber and Beetroot Salad

Ingredients

• 2 medium cucumbers, thinly sliced
• 2 medium beetroots, cooked and julienned
• 1 small red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint leaves, chopped
• ½ cup feta cheese, crumbled (optional)
• ¼ cup walnuts or almonds, chopped (optional)

Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the sliced cucumbers, julienned beets, and sliced red onion.
2. Add the chopped parsley, mint, and optional feta cheese or nuts.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss well to combine.
5. Let the salad sit for 10–15 minutes to allow flavors to meld.
6. Serve chilled or at room temperature and enjoy!

Would you like any modifications, such as adding a superfood ingredient for an extra boost? 😊