Cucumber Salad with Mocha Pudding
A refreshing cucumber salad served with luscious mocha pudding—a plant-based duo that says, “I work out, but I also espresso.”
Ingredients
Cucumber Salad:
- 2 cucumbers thinly sliced
- 1 tbsp apple cider vinegar
- ½ tsp salt
- 1 tsp maple syrup
- 1 tsp olive oil
- 1 tbsp fresh dill or mint
Mocha Pudding:
- 1 cup unsweetened almond milk
- 2 tbsp cornstarch
- ¼ cup maple syrup
- 2 tbsp cocoa powder
- ¼ cup strong brewed coffee
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Cucumber Salad:
- Slice cucumbers into a bowl.
- Mix vinegar, syrup, salt, and oil in another bowl.
- Pour dressing over cucumber slices and toss.
- Top with chopped herbs and chill.
Mocha Pudding:
- In a saucepan, whisk almond milk, cocoa, syrup, cornstarch, and coffee until smooth.
- Cook on medium heat, stirring constantly, until it thickens (about 10 minutes).
- Remove from heat, add vanilla and salt, blend for creaminess.
- Let cool, then refrigerate for at least 15 minutes.
- Serve chilled next to your fancy little cucumber moment.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 55
- Total Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Calories: 170
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 18%
- Vitamin C: 10%
- Potassium: 6%
- Iron: 3%
- Folate: 5%
- Calcium: 6%
- Magnesium: 7%
- Iron: 8%
- Vitamin B6: 4%
- Phosphorus: 5%
✨ Additional Notes & Tips
- Use espresso for extra kick—because why whisper when you can shout?
- Add chia seeds to pudding for bonus texture and smug superfood points.
- Swap almond milk with oat milk for a creamier vibe.
- Serve the salad ultra-chilled and the pudding cool but firm.
- Pair with iced coffee and your most judgmental facial expression.