Simple Cucumber Salad

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Servings: 4 Prep: 10 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegan Vegetarian Simple Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

1 ½ English cucumbers 2 teaspoons sea salt 4 green onions 2 tablespoons cilantro 1 teaspoon lemon zest, preferably fresh ¼ cup lemon juice, preferably freshly squeezed ¼ cup extra virgin olive oil ⅛ teaspoon freshly cracked black pepper

Instructions

1. Slice cucumber very finely (I like to use my Mandoline Slicer set to ⅛ inch thick). Sprinkle liberally with salt and let sit in a colander in your sink for 1 hour.

2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off). Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.

3. Slice green onions. Finely chop cilantro. Finely zest lemon until you get 1 teaspoon (per 4 servings). Juice lemons.

4. Combine onions, cilantro, lemon juice, lemon zest, olive oil, and cracked pepper and stir to combine.

5. Pour dressing over the cucumber, stir to incorporate and serve!

6. You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving.