- 1 large cucumber, peeled and cut into chunks
- 2 small cucumbers, peeled leaving stripes of skin and sliced
- 1 large heirloom tomato, seeded and diced
- 1/3 small onion, finely chopped
- 1/4 cup champagne vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons agave nectar, or more to taste
- 1 pinch sea salt, or to taste
- freshly ground black pepper to taste
- Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
04/15/2018
recipepes.com
Cooler Than A Cucumber Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
