cucumber salad, cucumber salad recipe, refreshing cucumber salad

Summer Cucumber Salad

Summer is the time when stores are bursting with ripe fruits and vegetables. To avoid heat from both the outside and cooking over a stove, salads are the easiest meal to prepare. Light and refreshing, they make a great healthy side offering or meal option. Packed with vitamins and low in both fat and calories (depending on the dressing), salads are a perfect summertime dish.

My summer cucumber salad recipe combines crisp Persian cucumbers in a tangy dressing for a splash of freshness. I love the clash of intense pepper jam and Sriracha with the watery, neutral flavor of the cucumbers.

Ingredients
Summer cucumber salad

– 4 Persian/Israeli cucumbers
– 2 Tbsp. white vinegar
– 1 Tbsp. Stonewall Kitchen hot red pepper jam
– 1 Tsp. salt
– ¼ Tsp. black pepper
– 1 Tbsp. red pepper infused vinaigrette (optional)
– 1/2 Tbsp. Sriracha (to taste)

Directions
Slice cucumbers into ¼ inch rounds. Mix white vinegar, hot red pepper jam, salt, pepper, sriracha, and vinaigrette in a separate container. Add vinaigrette mix to cucumbers and toss. Refrigerate for the desired amount of time. Best served cold.

Tip: You can serve the summer cucumber salad immediately, or let it marinade overnight for a real cucumber ‘slaw feel’.

If you are a salad lover, be sure to check out my roasted sweet potato salad with beets.

cucumber salad, cucumber salad recipe, refreshing cucumber salad