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!

INGREDIENTS

• 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

INSTRUCTIONS

1. In a large colander, toss the cucumber, cauliflower, and shallots with the sea salt and let it sit and drain for 20 minutes.
2. Gently press the liquid out of the vegetables. Rinse well with cold water and drain.
3. In a medium bowl, combine the vinegar and sugar and stir well. Add the cucumber-cauliflower mixture and toss to coat.
4. Gently stir in the fresh/dried dill.
5. Garnish with fresh microgreens and freshly ground black pepper. Serve chilled.