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FAVE SUMMER RECIPES x COUNCIL

PINEAPPLE, H2O MELON & MINT SALAD

By Tammy Stokes, Cafe West Express

Ingredients

1. 8 cups of seedless watermelon, cubed

2. 4 cups of fresh pineapple, cubed

3. 1 bunch of fresh mint leaves, shaved

4. 1 fresh lime, juiced

Instructions

1. Toss all ingredients in a large bowl saving the shaved mint until just before serving.

2. Mix and enjoy.

CHILLLED CUCUMBER SALAD + GARLICY TAHINI DRESSING

By Ellie Kempton, Simply Nourished Nutrition

Yield: 4 servings

Time prep: 15 min

Ingredients

1. 2 cucumbers

2. 1/2 tsp sea salt [divided]

3. 2 Tbsp Tahini

4. 2 Tbsp avocado oil

5. 2 Tbsp lemon juice

6. 2 garlic cloves [minced]

7. 1 tsp honey

8. black pepper [to taste]

9. 1 shallot [thinly sliced]

10. 1⁄4 cup Kalamata olives [pitted + chopped]

11. 1⁄4 cup mint [roughly chopped]

12. 3 Tbsp sesame seeds

Instructions

1. Shave cucumber with spiralizer, mandolin or vegetable peeler.

2. Sprinkle cucumber with 2 pinches of sea salt.

3. Place cucumber in colander over the sink to drain.

4. While cucumber drains, whisk together Tahini, avocado oil, lemon juice, garlic, honey, remaining salt and pepper [to taste].

5. Place drained cucumber in a salad bowl and toss with the dressing, shallots and olives.

6. Top with mint + sesame seeds and serve cold.

JULES' FAVORITE GAZPACHO

By Jules Peláez, Conscious Cleanse 

Yields 8 cups

Ingredients

1. ½ avocado

2. 5 large tomatoes, quartered

3. ½ cucumber, chopped

4. ½ red bell pepper, chopped

5. 2 cloves garlic, peeled

6. ½ tsp. Himalayan pink salt

7. Dash of cayenne pepper to taste

Directions

1. In a high speed blender, combine avocado, tomatoes, cucumber, red bell pepper, garlic, sea salt and a few dashes of cayenne pepper and blend on high until smooth.

2. Taste and adjust the salt and cayenne pepper to taste.

3. Chill for 20 minutes in the refrigerator or enjoy immediately.