Asian Inspired Cucumber Salad

I don’t know about you, but I hate boring salads…
I like them spicy, juicy, flavorful and packed with nutrients! Spend an extra minute peeling fresh ginger and turmeric and you won’t regret it…

INGREDIENTS
500–600 g fresh cucumbers, sliced  
210 g bok choy, spinach, pea shoots, or other dark leafy greens  
45 g roasted sesame seeds  
300–400 g soybean or mung bean sprouts 
Soy sauce, to taste  
30 g wasabi  
18 g minced garlic  
2 g ground black pepper  
28 g sesame oil  
24 g freshly grated ginger root  
18 g freshly grated turmeric root  
45–50 g fresh lemon juice  
5 g finely grated lemon zest  
20 g agave syrup or honey

DIRECTIONS
1. Use a vegetable peeler to shave the cucumbers into thin ribbons.
2. Roughly chop the spinach, bok choy, or other leafy greens.
3. In a small bowl, combine the soy sauce, wasabi, garlic, black pepper, sesame oil, fresh ginger, fresh turmeric, lemon juice, lemon zest, and agave or honey. Mix well.
4. Add the cucumbers, greens, sprouts, and sesame seeds to a large bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
5. Pair with your favorite protein. This salad works especially well with air-fried tofu, seitan, or TVP.