COOLING SALSA VERDE

Makes 3 cups, 15 minutes

INGREDIENTS

• 1 peeled cucumber

• 1 small yellow onion or shallot

• 2 tbsp ghee

• ½ tsp cumin seeds, freshly ground

• 1 cup fresh cilantro

• 1 medium lime (juice)

• 1/2 tsp salt

• ⅓ cup water

DIRECTIONS

1. Preheat the oven to 450.

2. Slice the peeled cucumber into spears and quarter the onion. Coat with ghee and add to a baking sheet with salt & cumin.

3. Bake for 15 minutes.

4. Blend the baked cucumber & onion with lime juice, water, and cilantro. Add salt/ pepper to taste. Enjoy :).

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Notes

• This isn't your typical salsa verde...theres no tomatillos!! This one is great for my night-shade free people out there and pittas who tend to get aggravated by tomatillos.

• Goes great on top of grain bowls, kitchari, burrito bowls, roasted veggies, wraps, burritos, enchiladas, or chips and dip - YUM.