Lemon-Cucumber-Salad

Recipe of the Week: FRESH LEMON CUCUMBER SALAD

INGREDIENTS
  • 2 large cucumbers (~6 and 1/2 cups)
  • 1 cup cherry tomatoes
  • 1/2 cup yellow sweet bell pepper
  • 3 tablespoons parsley
  • 2 and 1/2 tablespoons fresh lemon juice
  • 1 and 1/2 teaspoons lemon peel
  • 1 tablespoon olive oil
  • 1 and 1/2 teaspoons white wine vinegar
  • Salt and pepper
INSTRUCTIONS
  1. Peel the cucumber if desired. I like to leave the peels on as I believe it adds flavor and texture plus good nutrients. 🙂
  2. Thinly slice the cucumbers. (I use a box grater with a vegetable slicing surface and it takes a few minutes).
  3. Chop the cherry tomatoes into small pieces. Measure the cherry tomatoes once chopped to make one cup. Finely chop the yellow sweet bell pepper.
  4. Add the tomato and yellow pepper in with the cucumbers.
  5. Finely chop the parsley and add it in. If you aren’t eating this right away, place the mixture in the fridge to chill.
  6. In a small bowl, whisk together the lemon juice, lemon peel, olive oil, white wine vinegar, and salt + pepper.
  7. Right before serving, add the dressing to the cucumbers and adjust to taste. (Add more lemon, salt, or pepper, if desired.)
  8. Enjoy immediately.

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