Vegetable Salad Recipe ⇒ Cooler Than A Cucumber Salad

This recipe may be simple but its flavor is big and juicy. I think it would be fabulous alongside spicy Asian curries, quick stir-fries, herb-roasted dinners -- and yes, it would be perfect for picnics. This is a delicious make-ahead picnic salad. Make more than you think you'll need, because you just might want some for breakfast.

Ingredients

• 1 large cucumber, peeled and cut into chunks
• 2 small cucumbers, peeled leaving stripes of skin and sliced
• 1 large heirloom tomato, seeded and diced
• ⅓ small onion, finely chopped
• ¼ cup champagne vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons agave nectar, or more to taste
• 1 pinch sea salt, or to taste
• freshly ground black pepper to taste

Cooking Directions

1. Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts

• calories54.4
• carbohydrateContent8.4 g
• fatContent2.4 g
• fiberContent1.1 g
• proteinContent1 g
• saturatedFatContent0.4 g
• sodiumContent5 mg
• sugarContent4.7 g