SALTED CUCUMBER SALAD

• 1 pack Persian cucumbers cut on the bias

• .5lbs hearts of palm (fresh or canned)

• 4oz. pickled red onion

• 1 cup of cilantro leaves picked

• 4oz. of TITO CRUNCH

• 3 tbsp dukkah

• 1 lime

1.  cut and salt cucumbers in a strainer and set in fridge for 30 minutes

2. cut hearts of palm and set in fridge

3. to assemble, in bowl or plate spread 2 oz. of mixed CHILI CRUNCH then add cucumbers, hearts of palm, pickled onions, and cilantro

4. add squeezed lime to finish

5. garnish with dukkah