Spring is here, which means it's salad season! (Not that winter isn't a time to enjoy salads, but I definitely prefer more cooked veggies when it's cold!).

This salad is super easy to make and packs in a bunch of fibre and colour (hello, antioxidants!).

You can add other veggies or keep it bare-bones--it's up to you!

Base Ingredients

• 1 English Cucumber: ribbons or shreds
• 3 medium-sized carrots: ribbons or shreds
• Other vegetables to consider tossing in: bell pepper (julienned), radishes (julienned), finely chopped green onion, finely chopped leafy greens like kale or spinach

Dressing

• 3 tbsp olive oil
• 1/2 tsp toasted sesame oil
• 2 tsp vinegar (rice wine vinegar, apple cider vinegar, or white vinegar--whatever you've got!)
• 1 tsp low-sodium soy sauce or tamari
• 1 tsp liquid sweetener of choice (maple syrup, agave, date syrup, etc.)

Instructions Mix everything together and enjoy! Top this off with some sesame seeds, and cilantro and it's even more delicious!

Optional protein add-on: 1/2 cup of edamame (out of the shell) goes REALLY well in this salad if you're looking to add ~13g of plant-based heart-healthy protein!

(The picture is a stock image, so doesn't accurately depict the above ingredients!)