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Cooler Than A Cucumber Salad Recipe

Recipe by: Kenedy Schlenker

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook
  • Ready In1 h 25 m
  • 1Place 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.
Ingredients
  • 6 servings
  • 54 cals
  • 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
  • 1/3 small onion, finely chopped
  • 1/4 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    54
    3%
  • Fat:
    2.4
    4%
  • Carbs:
    8.4
    3%
  • Protein:
    1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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