We came up with this delicious salad after learning of the amazing health benefits of sunflower and sesame seeds, especially in the area of women’s health! We’ve now made it a point to toss a handful of both seeds on to any veggie dish we are eating. In this recipe, the seeds lend a delicious crunch to accompany the yummy, garlicky tartness of the dressing.
A note about the rice wine vinegar in this recipe: There tends to be a lot of confusion with rice wine vinegar and whether or not it is gluten free. This confusion is because the rice used is often called “glutinous rice,” which understandably sounds like it is packed full of gluten. In reality, it is an Asian rice, and becomes very sticky when it is cooked. The “glutinous” part is in reference to the fact that it is sticky and glue-like. So rest assured, it is gluten free!
Vegan, Gluten Free Stuffed Cucumber Salad
- 1 organic cucumber
- 2 organic carrots, shredded
- 2 shallots, minced
- 1 avocado, cubed
- 2 tablespoons of raw sunflower seeds
- 2 tablespoons of sesame seeds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon garlic powder to taste
- Sea salt to taste
Slice the cucumber in half, lengthwise, and scoop out the soft middle with seeds. Arrange on plate(s). In a bowl, mix together all of the remaining ingredients. Scoop into cucumber halves. Eat with knife and fork, or pick it right up and eat it like a taco. Enjoy!
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This light and delicious salad is a great summer day option!
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