Cucumber Salad Recipe

Light and reviving, this Cucumber Salad Recipe is the ideal light lunch or go-to side dish. Loaded up with crunchy cucumbers, snappy salted red onions, and smooth avocado, it's anything but difficult to appreciate this sound cucumber plate of mixed greens all year with your most loved chicken, fish, or shrimp formulas!

Thus, I chose to make my variant of the absolute best cucumber plate of mixed greens. Lively, crunchy, smooth, and FRESH, I can nearly ensure that you will love it as well! What's more, in case you're in any way similar to me, the yearnings will before long pursue.

The assortment of cucumber servings of mixed greens out there is… a great deal. We have rich and light cucumber servings of mixed greens; German, Japanese, and Greek cucumber plates of mixed greens; Grandma's cucumber serving of mixed greens… like I stated, a ton.

Long and tight, English cucumbers are not waxed. Almost constantly discovered enclosed by plastic, the skin of the English cucumber is a lot more slender, and along these lines progressively palatable when contrasted with different cucumbers.

Light and invigorating, this Cucumber Salad Recipe is the ideal light lunch or go-to side dish loaded up with crunchy cucumbers, brisk cured red onions, and velvety avocado.

Also try our recipe Vegan Zucchini Fritters #vegan #recipevegetarian

Ingredients

• For the pickled onions (optional)
• 2 medium red onions - thinly sliced
• 5 cups boiling water
• 1 cup rice vinegar
• 1 tsp sugar
• For the vinaigrette
• 2 tbsp olive oil
• 4 tbsp red wine vinegar
• 3 cloves garlic - minced
• 1 shallot - minced
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1 tsp dried oregano
• For the salad
• 2 large English cucumbers - sliced into thin rounds
• 2 avocados - ripe, yet firm
• 1/2 cup casero cheese - (or feta), crumbled

Instructions

1. For the pickled onions
2. Bring approximately 5 cups of water to a boil. Meanwhile, peel and thinly slice the red onion.
3. Mix the rice vinegar with the sugar in a medium jar or bowl. Set aside.
4. Place the sliced onions in a fine mesh strainer and slowly pour the boiled water over the onions. Allow the water to fully drain before transferring them to the container with the vinegar. Stir gently and allow onions to rest for at least 30 minutes to overnight. Keep stored in the refrigerator until ready to use.
5. For the vinaigrette
6. Whisk together all ingredients for the vinaigrette in a medium bowl until fully combined. Season with additional salt, pepper, and red wine vinegar, to taste.
7. For the Salad
8. Add the cucumbers to a large bowl and drizzle with 1-2 tablespoons of the prepared vinaigrette. Toss to combine. Transfer to a large salad bowl and top with the sliced avocado, pickled red onions, and additional vinaigrette. Gently toss to combine and top with crumbled Casero cheese. Season with additional salt and pepper, to taste. Enjoy!

Read more our recipe Buffalo Chicken Ranch Whole30 Meal Prep #vegan #recipevegetarian

Source : bit.ly/2Dm0YBI