Cucumber Salad – Recipe of the Week
Ryleigh Rhodes is an author friend of mine and I am excited to share one of her favorite salads. You can also check out Ryleigh’s books here. I’ve read them all and I love them.
Cucumber Salad from Ryleigh Rhodes
Originally, I found this recipe on Pinterest. I try to follow a paleo/organic type diet, so I tweaked some of the ingredients to better fit my needs. The salad is quite large and is great to bring to a potluck or snack on all week. Ideally, make this salad in the summer months when cucumbers are in season.
• 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.
• 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
• 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.
If you try this recipe out, please show me pictures or tell me how you liked it. If you have a favorite recipe and want to share it here, let me know in the comments, we’re all always looking for new recipes.]]>