I love salads that don’t actually involve lettuce. While lettuce is fine, it’s like a talisman to the fact that I’m actually dieting, which irritates me, so I pretend I don’t like it. I’m always looking for something quick to throw together to make a non-lettuce salad to go with dinner. I stumbled across this recipe from The Dinner Daily and adjusted it a bit for our tastes.
Whether you use cucumber, pour it on a zucchini noodle salad, pour it on a regular salad, or spoon a bit over blanched or roasted asparagus, this is really fresh and light. You may be tempted to skip the salt and pepper, but that’s probably the most important part – it brings out the liquid in the veg, and salt counter-balances the sweet from the lemon and sugar. you could substitute stevia in here if you wanted, easy peasy.
Cucumbers with Lemony Dressing
- 1 Fresh Lemon zested then squeezed well
- 1 English Cucumber sliced into thin (but not paper thin) slices
- 1/2 tsp Apple Cider Vinegar
- 1 tsp Sugar or Splenda
- 2 Tbsp Olive Oil
- Salt & Pepper to taste
In a small bowl, combine all ingredients except the salt, pepper, & cucumbers, whisk and set aside
Slice your cucumbers to a uniform thickness. You could probably chunk them if you like. I use a Zyliss slicer - and highly recommend you get one. It's a handy tool but SHARP - so be careful!
Pour the dressing over the cucumbers and toss well (clean fingers work best, in my opinion). Salt & Pepper to taste and let sit in the fridge for about 10-20 minutes
Serve fresh, leftovers get smushy so eat them all!