2 to 4
a couple large handfuls of arugula
juice and zest from one organic lemon
2 tbsp Planet Plant-Based coconut oil, melted
water, as needed
salt and pepper to taste
toasted sesame seeds for garnish
toasted gluten-free sourdough bread, optional
Prep the coconut oil citronnette. To a tight-sealed jar add lemon juice and lemon zest, melted coconut oil, salt and pepper. Shake well until emulsified.
Wash cucumbers thoroughly. Shave with a mandolin or vegetable peeler and transfer to a colander lined with a piece of kitchen paper and placed over a large bowl. Cover with more kitchen paper and gently press with the back of a spoon to squeeze the water out so dressing won’t be diluted.
To a large mixing bowl add shaved cucumbers, arugula and coconut oil citronnette. Toss to coat. This salad is best eaten after a short rest at room temp so all the flavours can blend; garnish with toasted sesame seeds right before serving with a couple slices of toasted sourdough bread per portion.