1 large cucumber -english works best cone #2
1/3 cup chopped mango (peeled) cone #3
2 –3 tbsp dried cranberries or dried cherries
2 –3 tbsp pumpkin seed and or sesame seeds.
1/4 cup to 1/3 cup cooked quinoa
2 T hemp seeds
grated fresh ginger (1/2 tsp to 1 tsp) cone #1
pepper (to taste)
Sea Salt (to taste)
fresh basil leaves (1-2)
2 tsp balsamic vinegar
olive oil 1-2 tsp
Use cone #2 cut your cucumber and place in a large bowl.
Next peel your mango and cut into cubes or slices.
Make sure you quinoa is cooked and fluffed, not soggy. Feel free to use another gluten free grain like cooked rice, millet, buckwheat.
Combine mango with cucumber bowl and add in the rest of your ingredients.
Toss all together and serve immediately or place in fridge for later.
Serves one or 2 small side salads.