CUCUMBER SALAD RECIPE #vegetarian #recipe

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

Extensive white serving of mixed greens plate loaded up with cut cucumbers, avocado, and cured onions shrouded in disintegrated casero cheddar and custom made vinaigrette.

CUCUMBER SALAD

You folks, cucumbers need more love. New, conservative, and insane low in calories, it's fairly astonishing that cucumbers assume the lower priority in the natural product world.

Indeed, the cucumber is an organic product!

Therefore, I chose to make my variant of the absolute best cucumber serving of mixed greens. Lively, crunchy, rich, 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.

Regardless of whether you appreciate a bowl of this cucumber plate of mixed greens for lunch or as a side with your most loved barbecued veggies, shrimp, chicken, or fish, there is no incorrect method to eat more cucumbers

Also try our recipe : Quick and Easy Basil Avocado Pasta #pasta #vegetarian

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
For the pickled onions :

1. Bring approximately 5 cups of water to a boil. Meanwhile, peel and thinly slice the red onion.
2. Mix the rice vinegar with the sugar in a medium jar or bowl. Set aside.
3. 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.

For the vinaigrette :

1. 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.

For the Salad :

1. 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 : EASY MUSHROOM LINGUINE #vegan
Source : bit.ly/2Dm0YBI