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Dehydrated Cucumber Salad for Backpacking

Print Recipe
Prep Time 15 minutes
Course Salad
Cuisine Backpacking
Servings 1

Equipment

  • 1 mylar zipper pouch or similar airtight storage bag
  • 1 5 cc oxygen absorber packet

Ingredients
  

  • 2 small cucumbers sliced in ⅛-inch rounds
  • ¼ cup hemp hearts
  • 2 sprigs fresh cilantro
  • 2 sprigs fresh mint
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp sea salt
  • ¼ tsp fennel seed
  • ¼ tsp caraway seed
  • ¼ tsp ground ginger
  • 1 packet crystalized lime juice

Instructions
 

  • Place the cucumber slices, cilantro, and mint leaves on the tray of a dehydrator, or a baking sheet, in a single layer. Dehydrate for about 3 hours on the "vegetable" setting if your dehydrator has one, or around 115 °F. You can also bake the tray in the oven on the very lowest setting of your oven.
  • Remove the tray and allow the veggies to cool. Test to make sure that the cucumbers are completely dry. They should snap when you bend them. If they aren't dry enough, return them to the dehydrator or oven for another hour and check them again.
  • Once your cucumbers are completely dry, place them in the mylar pouch, along with the dried herbs, the hemp hearts, the salt, crystalized lime juice, and the remaining spices. Add the oxygen absorber and zip the pouch closed. Briefly seal the top of the bag with an iron set at "Cotton" to prolong freshness.
  • To rehydrate the salad, add one cup of cold water to the pouch and allow the pouch to sit for about ten minutes. Stir, and consume!
Keyword Backpacking meal, dairy-free, egg-free, GAPS Diet Friendly, grain-free, Keto, legume-free, low histamine, low-sulfur, lower oxalate, MCAS, nut-free, refined-sugar-free, soy-free