Minty Vegan Cucs
I’m trying to spring clean my diet and that means eating lighter, fresher meals. One swap I’ve made is utilizing Kite Hill products to bring more plant based ingredients into my routine. I love the tangy, creamy simplicity that this dish has. It really screams SPRING!
4 Persian Cucumbers, sliced
4 ounces Kite Hill Plain Greek Style ‘yogurt’
1 cup Fresh Peas
2 tbsp Vegenaise (or mayo if you don’t care)
2 tbsp Red Onion, diced
1/2 tbsp Coconut Sugar
1/4 cup Fresh Mint, chopped
2 minced Garlic Cloves
Generous hit of salt & Pepper
Optional 1/4 cup Go Raw Sprouted Watermelon Seeds
Mix together the Kite Hill, ‘mayo’, ACV, garlic, salt, pepper, and mint. Stir in the remaining ingredients. Enjoy chilled.