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  • Mint Cucumber Summer Salad

    June 28, 2023 2 min read

    Enjoy the refreshing flavor of mint in this vibrant summer salad. This recipe combines the cooling essence of fresh organic mint leaves with crisp mixed greens, juicy cherry tomatoes, crunchy cucumber slices, creamy avocado cubes, and the crunch of toasted pumpkin seeds.

    The addition of protein-rich chickpeas adds substance to this salad, while a zesty dressing made with freshly squeezed lemon juice and extra virgin olive oil perfectly balances the flavors. Seasoned with a touch of Himalayan pink salt and ground black pepper, this mint-infused creation is the perfect addition to any picnic or summer bbq.

    What are the health benefits of mint?

    This salad showcases the remarkable healing properties of mint. Mint is known for its cooling nature, and pacifies the Pitta dosha by balancing excess heat in the body. It aids digestion, promotes mental clarity, and rejuvenates the senses.

    Mint Cucumber Chickpea Salad Ingredients

    • 2 cups of fresh organic mint leaves, chopped

    • 4 cups of crisp mixed greens

    • 1 cup of ripe cherry tomatoes, sliced

    • 1 cucumber, thinly sliced

    • 1 radish, thinly sliced (optional)

    • 1 ripe avocado, cubed

    • ¼ cup of toasted pumpkin seeds

    • 1 cup of cooked chickpeas

    • 2 tablespoons of freshly squeezed lemon juice

    • 2 tablespoons of extra virgin olive oil

    • Himalayan pink salt, to taste

    • Ground black pepper, to taste

    Vegan Protein Summer Salad | Mukha Yoga

    Mint Summer Salad Directions

    1. Begin by thoroughly washing the mixed greens, cherry tomatoes, cucumber, and mint leaves. Pat them dry using a clean kitchen towel.

    2. Tear the mixed greens into bite-sized pieces and place them in a large salad bowl.

    3. Slice the cherry tomatoes, cucumber and optional radish into thin rounds and add them to the bowl.

    4. Gently chop the fresh mint leaves and add them to the mix, reserving a few for garnishing.

    5. Cut the avocado into small cubes and add them to the bowl.

    6. Sprinkle the toasted pumpkin seeds and chickpeas over the salad.

    7. In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, Himalayan pink salt, and ground black pepper to make the dressing.

    8. Drizzle the dressing over the salad and toss gently to ensure even distribution.

    9. Allow the flavors to meld together for a few minutes before serving.

    10. Garnish with reserved mint leaves for an extra burst of fragrance.

    Victoria Maybee l Mukha Yoga
    By Victoria Maybee; All Rights Reserved @2023

    Victoria Maybee l Mukha YogaBy Victoria Maybee; All Rights Reserved @2023