INGREDIENTS

• 2 large cucumbers, in quarters and sliced
• 1 cup shredded veggies*
• 1/4 cup chopped parsley

DRESSING

• 1 cup almond mayo
• 1/3 cup apple cider vinegar
• 1/4 cup olive oil
• 1/2 Tbsp sea salt
• 1/4 Tbsp Herbamare
• 1/2 t white pepper

INSTRUCTIONS
Chop up the various veggies and add HALF of the shredded veggies to the mix. Hand mix the dressing, then add the other half of the shredded veggies at the end. Adding half at the end makes sure that you get some of the color showing through. Feel free to add some fresh cracked black pepper or paprika for an extra touch of pizazz.

*Note on shredded veggies: I used white cabbage, carrot, and a touch of purple cabbage for color. You really can just be creative with what you have to keep it fresh without needing to shop for extra veggies. Just make sure to have something sweet (like carrot or beet) mixed in there and to have some lovely colors!