cucumber peanut butter crunch salad
if you’re looking for the ultimate refreshing side salad, this cucumber peanut butter crunch salad is it. 🥒🥜✨
it’s high in protein, naturally gluten-free, easy to make, & packed with nutrient-dense ingredients. enjoy it on its own, serve it alongside your favorite grilled proteins, or turn it into a complete bowl by pairing it with my cilantro-lime cauliflower (or palmini) rice & teriyaki-glazed sardines for a colorful, flavor-packed, nutrient-dense bowl.
PREP TIME
1 hour
COOK TIME
5 minutes
INGREDIENTS
24
Serves: 4
Ingredients
salad
- 2 cups2 cups2 cups English Cucumber, sliced
- 1/4 cup1/4 cup1/4 cup Cilantro, finely chopped
- 111 Peanut Butter Crunch Protein + Superfood Bar - B.T.R. Nation, crumbled or chopped peanuts
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds
dressing
- 1/4 cup1/4 cup1/4 cup Plain Greek Yogurt
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter
- 1 Tbsp1 Tbsp1 Tbsp Rice Wine Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Sriracha, or hot sauce of choice
- 1 Tbsp1 Tbsp1 Tbsp White Miso Paste, optional
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos, or tamari
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1/2 tsp1/2 tsp1/2 tsp Garlic Powder
- 1/2 tsp1/2 tsp1/2 tsp Onion Powder
- 1/2 tsp1/2 tsp1/2 tsp Ginger, Ground
- 1/4 tsp1/4 tsp1/4 tsp Gochugaru (Korean Chili Pepper Flakes), optional
optional bowl
- cilantro-lime cauliflower rice (click for recipe), or palmini rice
- Sardines, Canned
- gluten-free teriyaki sauce (click for recipe), for glazing sardines + extra for the bowl
- Cilantro
- Gochugaru (Korean Chili Pepper Flakes)
- Sesame Seeds
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
cucumber peanut butter crunch salad
- to a bowl, toss together sliced cucumbers & cilantro.
- in a separate bowl, whisk together all dressing ingredients.
- add the dressing to the cucumber, then fold in BTR peanut butter bars (or peanuts) + sesame seeds.
- refrigerate until ready to serve & enjoy!
bowl
- preheat oven to 400.
- follow my recipe for making GF teriyaki sauce OR use your favorite teriyaki sauce.
- drain & pat dry your canned sardines.
- brush your sardines with a generous amount of glaze, then bake for 15-20 minutes.
- make a batch of cilantro-lime cauliflower or palmini rice.
- to build your bowl, add cilantro-lime cauliflower or palmini rice → cucumber peanut butter crunch salad → teriyaki glazed sardines → any other garnishes you like!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Egg Free Gluten Free Pescetarian Salads Sauces & Dressings Shellfish Free Side Dishes Snacks Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 108 |
| Fat: | 5 g |
| Carbohydrates: | 10 g |
| Protein: | 4 g |
| Cholesterol: | 2 g |
| Sodium: | 348 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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