Cucumber Salad

By sunitagt

Per Serving:

Calories: 70
Carbohydrates: 11.9g
Cholesterol: 0mg
Fat: 2.5g
Saturated Fat: 0g
Fiber: 1.3g
Sodium: 4mg
Protein: 1.1g

Ingredients

• 1 large cucumber, peeled and cut into chunks
• 2-3 smaller cucumbers, peeled leaving stripes of skin, sliced into coins
• 1/3 to 1/2 of a medium red onion, diced fine, to taste
• 1 large ripe heirloom tomato
• 1/4 cup champagne or white wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon good tasting olive oil
• 2 teaspoons raw organic agave nectar
• A tiny pinch of sea salt, or to taste
• Fresh ground pepper, to taste

Details

Servings 6

Preparation

Step 1

1. In a large, non-reactive bowl combine the cut and sliced cucumbers with the diced onion and tomato.

2. Whisk your dressing ingredients in a glass measuring cup until frothy and pour all over the cucumber salad. Gently toss to coat. Cover and chill at least an hour before serving.

3. The flavors mingle and intensify overnight, so if you love a fresh "pickled" flavor make this recipe the night before you wish to serve it; tossing it a couple of times as it chills to distribute the dressing.