Cucumber Salad with Coffee Brownies
This plant-based recipe blends a light, zesty cucumber salad with rich, fudgy coffee brownies—hydration and decadence in one plate.
Ingredients
Cucumber Salad:
- 2 large cucumbers thinly sliced
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- ½ tsp sea salt
- ½ tsp sesame oil
- 1 tbsp chopped mint or dill
Coffee Brownies:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ cup coconut sugar
- ½ cup brewed strong coffee
- ⅓ cup vegetable oil
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Pinch of salt
Instructions
Cucumber Salad:
- Slice cucumbers and toss them in a bowl.
- Whisk vinegar, syrup, sesame oil, and salt in a small bowl.
- Drizzle dressing over cucumbers and toss well.
- Sprinkle fresh herbs and chill for 10 minutes before serving.
Coffee Brownies:
- Preheat oven to 350°F (175°C) and line a baking tray.
- In a bowl, mix flour, cocoa, baking soda, and coconut sugar.
- In another bowl, whisk coffee, oil, almond milk, vinegar, vanilla, and salt.
- Combine wet and dry ingredients and stir until smooth.
- Pour into tray, smooth the top, and bake for 25 minutes.
- Cool before slicing, if you have any patience left.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 40
- Total Fat: 1.2g
- Saturated Fat: 0.1g
- Carbohydrates: 6g
- Fiber: 0.9g
- Protein: 0.6g
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 17%
- Vitamin C: 10%
- Potassium: 6%
- Iron: 9%
- Calcium: 7%
✨ Additional Notes & Tips
- Add lemon zest to the salad for a zippier finish.
- Toss in chopped nuts or chocolate chips for brownie bonus points.
- Use espresso for brownies if you want that dramatic flair.
- Store leftovers in the fridge if you're one of those mythical "self-control" people.
- Pair with iced tea or a bold lip color—whatever works.