If you are swimming in cucumbers from your summer garden, then you’re in luck! All my plants died in the scorching heat. 😦 For you lucky prolific gardeners out there, this is a great summer salad recipe to help use all those fresh cucumbers!
I’ve been alternating between kale salad (my go to!) and spring mix salad, and am frankly bored. I wanted to do something different. I was inspired by Food Network’s recipe, but decided to spruce up my salad with some cauliflower. I have never seen this combination and I love cauliflower—why not? 🙂 This easy salad was a hit with friends and family. I love that it adds a nice fresh punch of crunch, hydration, flavor, and fiber to any main course!
- 1 English cucumber ~ ends removed, cut into 1/4″ slices
- 1 small head organic cauliflower ~ cut or broken into small bite-sized florets
- 1 medium shallot ~ thinly sliced
- 1 1/2 tablespoons sea-salt
- 1 tablespoon, plus 1 teaspoon white wine vinegar
- 1 teaspoon sugar
- 2 sprigs fresh dill (or 2 teaspoons dried dill)
- microgreens ~ I used a spicy mix
- fresh ground black pepper ~ optional
- In a large colander, toss the cucumber, cauliflower, and shallots with the sea salt and let it sit and drain for 20 minutes.
- Gently press the liquid out of the vegetables. Rinse well with cold water and drain.
- In a medium bowl, combine the vinegar and sugar and stir well. Add the cucumber-cauliflower mixture and toss to coat.
- Gently stir in the fresh/dried dill.
- Garnish with fresh microgreens and freshly ground black pepper. Serve chilled.