A Refreshing Recipe

Cucumbers are often used as a supplement to a salad or an entree dish for some extra crunch, but they are rarely used as the main ingredient of a dish. Here, you can enjoy all of the health benefits of the cucumber in a deliciously-tossed and chilled dish; a twist on the refreshing salad.

cucumber_saladA Cool Cucumber Salad
Makes 6 to 8 Servings | 1 Hour, 45 Min.

6 medium cucumbers
2 small Vidalia or other sweet onions, thinly sliced
1 tablespoon sea salt
2 teaspoons sugar
1 lemon, zest and juice
¼ cup apple-cider vinegar
¼ cup canola oil
1 bunch dill, picked and roughly chopped (about 1 cup)

1. Cut the cucumbers into ⅛-inch thick slices, then cut into halves so cucumber slices are a half-moon shape. In large bowl, toss the cucumbers with the onions. Sprinkle sea salt and toss again to combine. Let the vegetables sit at room temperature for 30 minutes. After 30 minutes, drain any water that accumulates in the bowl.
2. In a separate bowl, whisk the sugar with lemon zest, lemon juice, apple-cider vinegar and canola oil. Set aside.
3. Add the dill to the cucumbers and onions and toss to combine. Dress the salad with the vinaigrette and let rest at room temperature for 1 hour before serving. Serve chilled or at room temperature.

Cheesy Tip: Need some cheese? Try adding some Feta cheese crumbles when tossing the salad with the dressing.

Recipe originally found at purewow.com.



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