Lemon Cucumber Salad
Whew! It's hot out there! In Phoenix, we are breaking records once again. We are having a record shattering heat wave. For the last 8 days we have seen high temps over 110° and have not dipped below 90° (for a low). Are you sure this isn't death valley? Poor Sammy the squirrel is MIA. I am hoping he hitched a ride north for the worst of summer.
Ingredients
- 6 cups English cucumbers thinly sliced
- 2 cups red onion thinly sliced and quartered
- 1 orange bell pepper thinly sliced and quartered
- 1 pint grape tomatoes
Lemon Vinaigrette
- 2 teaspoons finely grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
Instructions
- In a large bowl combine lemon vinaigrette ingredients. Whisk thoroughly. Add cucumbers, onion, pepper and tomatoes. Toss to combine. Serve and enjoy!
Notes
This salad keeps well overnight, but to ensure it is crisp when served you can assemble as instructed and wait to toss the salad until you serve it!
Nutrition
Serving: 1 | Calories: 102cal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 397mg | Sugar: 8g | Fiber: 3g | Calcium: 41mg | Iron: 1mg