Cucumber Kimchi Salad

Probiotic foods have made headline news for quite some time now. At this point you probably understand that there are incredible health benefits to including some of these foods in your diet, but you may not be sure exactly how. After all, kimchi isn't exactly the type of food you can easily throw in your smoothie (gross).

Today we are sharing the simple recipe for one of our favorite probiotic salads - the cucumber kimchi salad. We can't take credit for fermenting the kimchi ourselves, but we certainly can give credit to our friends at Mother In Law's.

Ingredients (serves 2):

• 6 Persian Cucumbers 
• 1/2 jar Mother In Law's Kimchi (we used House Napa Cabbage) 
• 2 tablespoons rice vinegar 
• pinch of salt 

Directions: 

1. Wash cucumbers (no need to peel). Slice cucumbers into medium cucumber "chips."
2. In medium bowl, combine cucumbers, kimchi, rice vinegar, and salt. Mix together so ingredients are evenly distributed. 
3. Enjoy! 

Cucumber Noodle Greek Salad

Greek salads have always been one of our dietary defaults. So much so, that we've decided it's time to spruce it up a bit. Rather than using the traditional chopped lettuce base that we're accustomed to, we ditched the lettuce entirely and replaced it with spiralized cucumber noodles. If zucchini and squash can do it, why can't cucumbers!? Try the recipe below for a new spin on your favorite classic. 

Ingredients (serves 1):

• 1 large cucumber
• 10 cherry tomatoes, halved
• 1/4 cup yellow onions, diced
• 5 Kalamata olives, halved 
• 2 tablespoons feta cheese 
• Dill (to taste) 
• Thyme (about 2 pinches) 
• 2 tablespoons apple cider vinegar 

Directions:

1. Wash cucumber and slice off both ends, flatly and evenly. Halve cucumber and send through spiralizer. Place cucumber noodles in bowl. 
2. Add tomatoes, onions, and olives to bowl. Add thyme and dill. Mix together so all ingredients appear evenly distributed. 
3. Add feta on top.
4. Enjoy!