Cucumber Salad Wrap Recipe
I am in love with this Cucumber Salad wrap recipe! I’ve envisioned this recipe inside of my head for almost 2 months now, and I was finally able to bring it to total fruition yesterday! It’s super healthy and a lot of fun to make. As you may know, I’ve been trying to make a lot of fun, healthy, and clean eating types of recipes. Lucky for me, I have a lot of friends that love gardening, so I was able to get some “fresh out of the garden” cucumbers and tomatoes! You can’t get much more organic than that!
The only real piece of kitchen equipment that you will need for this is a mandoline slicer. You can easily find this at any store or online. In fact, this is the one that I have: The Sharper Image 378 Stainless Steel 3 in 1 Adjustable Mandoline Slicer
The even better part of this recipe? You can mix it up and add in your own different veggies and mushrooms! In my recipe, I made a fresh balsamic vinaigrette. Don’t worry, I won’t hate you, too much, if you bought it the dressing from the store. I’m nice that way. You’re welcome, lol.
Here’s a photo of the fresh ingredients that you’ll need. Those beautiful hand carved wooden measuring cups were a gift sent to me by Polder’s Old World Market. Love their stuff, and love buying local while supporting small businesses! I hope you enjoy this simple and lovely recipe!
Cucumber Salad Wrap Recipe
Ingredients
- 1 Chilled Cucumber
- 8 Cherry Tomatoes
- 6 oz back of Spring Mix
- 2 Medium sized grated carrots
- Balsamic Vinaigrette
Directions
- Cut the very ends of the cucumber off, and then slice the cucumber (length wise) on the mandoline. You don't want your slices too thin or it will tear apart.
- Cut cherry tomatoes into thin slices. With cutting off the ends, you should be able to get 2 slices out of one.
- In a medium size bowl, add in mixed greens and balsamic vinaigrette. You don't want to add too much and over saturate the leaves. Just a nice light coating. Remember: you can always add in ingredients, but you can take them out.
- Lay a slice of cucumber out, and in the middle of the cucumber add ½ a teaspoon of grated carrots.
- Then you want to leaf stack the salad. So, you will pick up a few leaves of salad at a time to keep stacked. Probably about 10 -11 leaves should be fine.
- Place the salad stack on top of the carrots, and then lift each side of the cucumber and mold in a roll formation...like salad sushi!
- To complete the presentation, add a slice of cherry tomato on top and just a little pinch of grated carrots.
I hope you enjoyed this recipe, and will take a look at all of my other yummy recipes that I make for you to enjoy!
I like the the simple but beautiful presentation of these wraps. A dish that I could eat a lot but don’t feel guilty after. Good post, David. Thank you for sharing.
You’re so very welcome, and thank you so much for the kind words! I certainly do try 🙂
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