Squeezing out the last bit of summer…

We all know that fruit and veggies have become a major staple in my diet.  The end of summer marks the dwindling of fresh fruits and veggies and their peak seasons, so I have been trying to make summer last as long as possible.  That means as many fruit and veggie recipes that I can make before the days shorten into fall…

A recent conversation with a friend, about food of course, left us comparing cucumber salad recipe ideas.  She uses balsamic vinegar and I use rice vinegar.  My mouth watering, I of course had to come home and make some cucumber salad to go with my summer tomato basil burgers on the grill pan.

Crunchy Cucumber Salad

Pieces

  1. 1 half of a cucumber
  2. One quarter of a red onion
  3. 2 tablespoons lemon juice
  4. 2 tablespoons rice vinegar
  5. One half teaspoon sugar
  6. Salt and Pepper for seasoning
  7. 2 basil leaves for garnish

 

Process

  1. Slice the washed cucumber on a mandolin so the slices are thin.  Leave the skin on, that is where all the nutrients are!
  2. Finely chop the red onion into your favorite bite size pieces.
  3. Over the cucumber and red onion, add the lemon juice, rice vinegar, sugar, salt, pepper.  Toss to combine.
  4. Garnish with chopped basil leaves.

Happy Allergy Free Eating!  Enjoy the final days of summer.

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