Cucumber Salad

I grew up eating cucumbers and tomatoes (grown in the garden) by the truck loads and so different variations of cucumber salads were fairly common in our house. I continue this trend of eating lots of tomatoes and cucumbers in my house. It’s amazing how many new ways you can discover to eat these delicious bites.

This is a very refreshing and crisp salad that goes great with just about anything. You could make this if you are on the Wild Rose D-tox Program, but you need to omit the vinegar in the dressing.

Cucumber Salad

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Course: dinner, lunch, Salad, side, summer salad

Servings: 5

Calories: 0

Author: Wanda Baker

Ingredients

• 1 cucumbers I prefer long english
• 1/3 cup cilantro chopped
• 2 green onions sliced
• 1/2 red/spanish onion sliced thin
• 2-3 tbsp oil
• 1 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• salt & pepper to taste

Instructions

• Slice cucumbers and place in a bowl. Add cilantro, onions and lightly toss.
• Whisk oil, lemon juice, white wine vinegar, salt & pepper together. Pour over salad tossing to combine.
• Serve immediately.

Notes

If you do not like the taste of cilantro you can substitute mint, basil, dill or parsley.