Description
Raw, Vegan, Gluten-Free, Dairy-Free
Ingredients
Scale
- 2 medium cucumbers
- about 1/2 of a mini watermelon
Instructions
- 1. Use a vegetable peeler to remove the cucumber’s dark green skin. Slice it into ½” thick circles and then trim the circles into 1” x 1” squares. We made a small amount, but you can keep making squares until you have what you need.
- 2. Slice the watermelon in half and create ½ thick slices. Out of each slice, cut out 1” x 1” squares.
- 3. Create the mini sandwiches by stacking cucumber, then watermelon, then cucumber. Spear each stack with a toothpick until you’re all out of ingredients.
- Prep Time: 30
Nutrition
- Calories: 768
- Sugar: 150
- Sodium: 35
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 192
- Protein: 18
- Cholesterol: 0