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Wednesday, August 11, 2010

Cucumber Salad

Cucumber Salad
Makes 4 servings (I multiplied this recipe 10 times for the party)

2 organic English cucumbers, thinly sliced
1/2 organic red onion, thinly sliced
1 large organic tomato, halved and sliced (optional)
1 Tbsp fresh chopped dill
3 Tbsp Healing Cuisine Mayonnaise
1 Tbsp white vinegar
1/4 tsp sea salt
1/2 tsp fresh black pepper

In a medium bowl, toss together the cucumbers, red onion, dill and tomato.  Gently stir in the mayo, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving or overnight.


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