Hopefully by now you may have considered looking into some of the basic philosophies of Ayurveda to take on a healthier lifestyle. While we know that you probably aren’t changing every aspect of your life practices yet, one of the most important tenets of this holistic approach is the idea of healthy eating!

It is important to cleanse your body, inside and out (and cleaning your tongue, of course, is part of that 😉) and maintain a healthy diet to not only prevent disease, but also to just plain feel better!

Recently the TUNG Brush and Gel team came across a recipe for a yummy, filling and HEALTHY summer salad that we thought we would pass on to our readers.

And you know, you might just take the time to relax and breathe while you are taking the time to prepare this salad – even cooking can be a time of soothing meditation if you actually enjoy it! (and we don’t mean throwing a frozen meal into the microwave, either!)

So, without further ado, enjoy preparing and eating a…

Persian Cucumber Summer Salad


10-12 purple majesty and fingerling potatoes (you can substitute with sweet potato if you like, but consider size differences when you calculate how many to use!)
1 T pink or grey rock salt
4 medium sized persian cucumbers
2 large handfuls fresh green beans – remove the ends, of course
1 handful fresh arugula
1/2 head of romaine lettuce
1 bunch spring onions
1 cup cooked red quinoa
1 bunch dill
1 handful cilantro – some people may want to eliminate this ingredient depending on personal taste
4-5 leaves fresh basil
1 lime
1 tsp apple cider vinegar
2 T extra virgin olive oil
Salt and pepper (to taste)


In a large pot, combine salt, 2 quarts of water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot and drain. Let cool in a colander for 5 minutes, then refrigerate. Chop the rest of the vegetables into small bite-sized pieces. You can keep the arugula pieces whole if you like. Place into a large salad bowl and stir in the cooked quinoa. Once your potatoes are cool, slice, quarter, and add them to your salad. Juice the lime and sprinkle with the apple cider vinegar over your salad. Lightly toss. Finely chop the herbs and add. Finally, drizzle in your olive oil and toss gently. Taste and adjust your oil-vinegar-lime ingredients. Season to taste with salt and freshly ground pepper.

Be sure to use only FRESH ingredients! This salad is a meal unto itself, so have it with, perhaps, some gluten-free breadsticks and a glass of sparkling lemon water and enjoy!!! Your body and your mind will thank you 😊.