Cooler Than A Cucumber Salad

This recipe may be simple but its flavor is big and juicy. I think it would be fabulous alongside spicy Asian curries, quick stir-fries, herb-roasted dinners – and yes, it would be perfect for picnics. This is a delicious make-ahead picnic salad. Make more than you think you’ll need, because you just might want some for breakfast.

INGRIDIENT

1 large cucumber, peeled and cut into chunks

2 small cucumbers, peeled leaving stripes of skin and sliced

1 large heirloom tomato, seeded and diced

⅓ small onion, finely chopped

¼ cup champagne vinegar

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons agave nectar, or more to taste

1 pinch sea salt, or to taste

freshly ground black pepper to taste

DIRECTION

Step: 1

Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

NUTRITION FACT

Per Serving: 54 calories; protein 1g; carbohydrates 8.4g; fat 2.4g; sodium 5mg.

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