Cucumber Salsa

A delicious cold salad for cucumber lovers.

Ingredients:

• 1 1/2 cups cucumber, peeled and seeded, finely chopped
• 1/4 cup green onion, sliced
• 1 Tbsp Garlic and Cilantro Fiesta seasoning from garlic box
• 1 Tbsp jalapeño pepper, seeded and chopped (or more, to taste)
• 4-1/2 tsp fresh cilantro, minced
• 1-1/2 tsp lemon juice
• 1-1/2 tsp lime juice
• 1/4 tsp ground cumin
• 1/4 tsp seasoned salt

Directions:

1. In a small bowl, combine the veggies. 
2. In another bowl, combine the lemon juice, lime juice, cumin, garlic box seasoning, cilantro and salt. Mix well. 
3. Pour over cucumber mixture and toss gently to coat.

Parsley Pepper Salad

A beautiful and delicious raw salad prepared using a spiral slicer. We carry the Paderno Spiral Slicer (also known as a Spiralizer) in-store.

Ingredients:

• ‎1 cup cucumber, sliced into ribbons 
• 1 cup bell peppers, sliced into ribbons 
• 1/2 cup red onion, sliced into ribbons 
• 2 tsp cilantro, dried
• 2 tsp mint, dried 
• 1/4 cup dill pickle juice
• 1 tsp prepared yellow mustard
• 1 tsp olive oil
• 1 garlic cloves minced 
• Salt + pepper to taste
• Fresh parsley to garnish

Directions:

1. Combine the spices, mustard, oil, and dill juice. 
2. Add vegetables and toss until well coated.

LillyPad Low Carb Tabbouleh

A lovely low carb version of this cold salad classic.

Ingredients:

• 1 medium to large head of cauliflower
• 1 cup fresh flat-leaf parsley leaves, chopped
• 1 cup packed fresh mint leaves, chopped
• 3 green onions, thinly sliced
• 1 cup cucumber, peeled and chopped
• 1 cup celery, chopped
• 1 small cloves of garlic, minced
•  ¼ cup fresh lemon juice
• 1 teaspoon apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
•  ¼ teaspoon black pepper
• Optional turmeric or curry 

Directions:

1. Rice (chop finely) the Cauliflower in a Tupperware Power Chef or a food processor
2. Add parsley, mint, green onion and garlic into Tupperware Chop n Prep Chef or food processor to chop more finely, if desired.
3. Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
4. Serve chilled or at room temperature. Store covered in the fridge for up to one week.

Wrap It Up! Recipes

Wrap It Up at LillyPad provided a delicious spread of healthy finger food.

The LillyPad Roll and Zucchini Wrapped Egg Salad rolls

Creamy Egg Salad
Our creamy egg salad was made with egg and tofu and served two ways. The first was in leaves of lettuce (romaine, leaf lettuce and boston/bibb lettuce). The second was wrapped in thin ribbons of zucchini with julienne radish and bell pepper.

Ingredients: (combine to make egg salad)

• 2 hard boiled eggs, chopped or mashed
• 1 Tbsp silken tofu
• 1 tsp yellow mustard
• salt and pepper to taste

Dilled Ham
Served up in lettuce wraps, this filling was a wonderfully savoury change from tuna salad.

Ingredients: (combine to make filling)

• 2 cups cooked ham, cubed
• 1/2 cup dill pickle, chopped
• 3 Tbsp dijon mustard, or to taste

The LillyPad Roll 
A first for us, this mock sushi roll was a hit with our clients.

Ingredients:

• 1 cup cauliflower rice, cold
• 4 Tbsp silken tofu
• 1 tsp chinese five spice
• 1 sheet roasted nori
• 1/2 cup vegetables, sliced (cucumber, bell pepper, onion, asparagus, radish, zucchini)
• soy sauce
• wasabi paste

Directions:

1. Mix cauliflower rice with silken tofu and optional chinese five spice.
2. Place one nori sheet, shiny side down
3. Spread the cauliflower rice mix onto the sheet evenly, leaving 2 cm of room at the top edge.
4. Place sliced vegetables in a line from left to right. For example, a line of cucumber, a line of green onion and a line of bell pepper in parallel.
5. Roll the sheet from the bottom as tightly as possible. We did this by hand but you can also use a sushi mat if you have one.
6. Slice the roll into 1 inch rounds.
7. Use soy sauce and wasabi paste to taste to make a dip for your roll. Enjoy!

Low Carb Potato Bread
Using the Ideal Protein Potato Puree and egg whites, you can make potato bread great for wrapping your 2 cups of vegetables to make a Phase 1 compliant meal. Used immediately after cooking, it will be soft, but if you leave it to cool it will set into a more cracker like crunchiness.


Learn more about lettuce in our Lettuces post.

See our Mustard post to learn more about the flavour of the month used in some of our fillings.

If you love wraps, you might also be interested in a previous LillyPad recipe - Napa Cabbage Spring Rolls

Marinated Asian Salad with Savoy Cabbage

This marinated salad is delicious and makes a great base for mock noodle dishes. Feel free to adjust the amount of spice added to your preferred level of flavour.

Ingredients:

• 1 small head of Savoy cabbage
• 2 cups cucumber or zucchini, julienne
• 2 Tbsp olive oil
• 2 Tbsp soy sauce
• 1 Tbsp white vinegar
• 2 cloves of garlic 
• 1 tsp Chinese 5 spice
• 1/2 tsp cayenne
• stevia to taste

Directions:

1. Cut the cabbage in half through the center of the stem.  Lay the head flat and cut 1/4 inch ribbons.  Remove the firm stem.  Set aside. 
2. Julienne the cucumber or zucchini.
3. Whisk together the oil, soy sauce, vinegar, stevia and, if desired garlic, 5 spice and cayenne, in a large glass bowl. Add the cabbage, cucumber (or zucchini) into the mixing bowl and toss well to coat.  Let stand 5 minutes and toss again.  
4. You can eat the salad as is or make it more tender in one of two ways:
• Place bowl of mixture in the bottom of a dehydrator at 115 degrees for 30 minutes.  Toss again and continue to dehydrate until cabbage “noodles” are tender to the tooth. OR
• Spread mixture on a tray and bake in an oven on lowest temp (115 if possible) for 15 minutes.

Spicy Cold Cucumber Gaspacho

Here's another fun and healthy recipe for the family to try from LunaCafe.

Ingredients:

• 1-2 cups Cauliflower, grated
• 2 English cucumbers, peeled and chopped (4 cups chopped)
• 1 green bell pepper, cored, seeded, deribbed, and chopped
• 3 green onions, trimmed and cut into 1-inch lengths
• 2 jalapeno chiles, stemmed, halved lengthwise, seeded and deribbed (use disposable gloves)
• small handful Italian parsley, large stems removed
• small handful spearmint or lemon verbena leaves
• 2 large cloves garlic, peeled and minced or pressed
• ½ cup chicken stock, or water, plus additional
• ¼ cup cold pressed olive oil
• 2 tablespoons natural-process red wine vinegar
• 2 tablespoons fresh lemon juice
• several drops of Tabasco Green Pepper Sauce, to taste
• 1 teaspoon fine sea salt
• Garnish: 

¼ cup diced English cucumber (with peel), ¼ cup diced green bell pepper, coarsely grated zest of 1 lemon, 6 small tips of fresh spearmint or lemon verbena

Directions:

1. Put the cucumber, bell pepper, green onions, jalapeno chiles, parsley, spearmint or lemon verbena, and garlic into a blender and liquefy. 
2. Add the stock, olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine. 
3. Taste and adjust the balance of salt and lemon juice if needed. Adjust the thickness of the soup by adding a little more chicken stock if needed. 
4. Chill for at least two hours. 
5. Just before serving, pour the soup into individual cups, and then sprinkle each with a bit of diced cucumber, red bell pepper, and lemon zest.
6. Top each serving with a tiny sprig of spearmint or lemon verbena.

Makes 2 quarts. Serves 6.

Celery and Cucumber Salad

A fresh summer salad idea with Mint and Parsley from Ideal Protein Lohja, Finland and RainbowSmiles.

Ingredients:

• 6 Celery stalks, chopped
• 1 English Cucumber, peeled, seeded and thinly sliced crosswise
• 1/3 cup fresh Flat-leaf Parsley, coarsely chopped
• 1/4 cup fresh Mint, coarsely chopped
• 2 Tbsp Extra-virgin Olive Oil
• Coarse Salt
• Freshly ground Black Pepper

Directions:

1. Toss all ingredients in a bowl, saving the salt and peper to season to taste just before serving.