Cucumber Salad
• 6 Large Cucumbers sliced thin• 1 Tomato
• 1 Red Onion
• 1 Tbsp Himalayan Salt
I like using a mandolin to cut the cucumbers and onion.
Dressing:
• 1/2 Cup Bragg's Apple Cider Vinegar• 4 Tbsp Walnut oil
• 2 Tbsp Local Raw honey
• 1 tsp Celery Seed
• 1 tsp Dried Sweet Basil
• 1 tsp Ground Mustard Seed
• 1 tsp Garlic Powder
• 1/2 tsp Himalayan salt (to taste)
• 1/2 tsp Dried Oregano
• Couple Dashes of Cayenne Pepper
• Fresh Ground Pepper to taste
Optional:
• Roasted Red Peppers
• Add Green or Black Olives
Cut cucumbers first. Place sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30 minutes. Place strainer, with cucumbers, inside a larger bowl to catch extracted water. You can leave it on the counter or keep it cold in the fridge.
Prepare onion and tomato and add to a large bowl. Also dice any optional ingredients into bite size pieces, and add to the bowl. In a small bowl whisk together all the dressing ingredients.
Add the dressing promptly to the tomato/onion mixture folding it in. Once the cucumbers are done sweating, drain all excess water. Fold Cucumbers into dressing and serve.
No comments:
Post a Comment