Cucumber Zucchini Salad
Servings: 2
Calories:
Ingredients
- 2 Persian/Lebanese cucumbers*
- 1 zucchini
- 2 Tbsp. olive oil
- 1/2 jalapeno or Serrano chili pepper
- 2 Tbsp. cilantro
- 2 Tbsp. lime juice
- 1-2 tsp. fine sea salt
- freshly cracked black pepper
Instructions
- Using a mandolin, slice the cucumbers and zucchini into thin even slices. You can also use a food processor or a chef's knife if you don't have a mandolin. To get even bite-size pieces, cut the zucchini slices lengthwise and crosswise (if you're using an English cucumber, you will have to do the same thing with the cucumber).
- Transfer the sliced veggies into a bowl and give it a quick toss to separate all the slices.
- Chop the jalapeno (or Serrano) chili pepper, and cilantro, and add it to the bowl together with olive oil, lime juice, salt, and black pepper. Mix until combined.
- Place the bowl with the salad into the fridge for a couple of hours. This step is optional, but it will allow the vegetables to soak up all the flavors from the dressing.
- Store leftover salad covered in the refrigerator for a few days, though best within the first 24-48 hours.
Notes
*You can swap 2 Persian cucumbers for 1 English cucumber.