Cilantro Lime Cucumber Salad

I CANNOT believe that Labor Day Weekend is upon us!

Where did the summer (or really August) go?!

If you (unlike me) are going to be celebrating the holiday this weekend (perhaps at a BBQ?), here’s a perfect spiralized salad for you to bring.  It’s light and refreshing, but also bright from the fresh lime juice and cilantro.  It also contains no dairy, so it can sit outside for a while.  And, it literally takes a matter of minutes to make too, so you will get to that BBQ on time!  (You can make the salad in advance and refrigerate it.  Just be sure to let it sit a little before serving.)  Since I made this for only me and my husband, I only used 1 cucumber.  There is enough dressing to use 2, though.  You could also easily double all of the ingredients if you need to feed a crowd.

Start with the cucumber…

• Cut an English cucumber in half.

• Run the halves through the slicer blade of your spiralizer.

• Press the cucumber noodles in between 2 paper towels to absorb any excess moisture.

• Place the cucumber noodles in a large bowl.

• Mince up some fresh cilantro.
• Add the cilantro to the cucumber noodles.

• Pour 3 tablespoons of EVOO into a measuring cup.

• Mince up 3 cloves of garlic.

• Add the garlic to the oil.

• Add a little crushed red pepper flake, to taste.

• Sprinkle in some ground black pepper.

• Finish with a little salt.

• Slice 2 limes in half.  (Give them a little roll on your counter first to get their juices flowing.)

• Squeeze the juice of 2 limes into the dressing.

• Whisk well.

• Pour the dressing over the salad.

• Toss to combine.

Enjoy!

 

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