Vegan; 30 minutes
So, this is a twist on a classic summer salad. Bruce and I were shopping at the Farmers Market (I'm not sure which one, still learning the city ~_^ ) and picked up some fresh dill. Well, knowing that he was wanting something light, I asked if he could pick up some cucumbers. For those of you growing your own, here is a great recipe-super fast! **As an update - I added tomatoes to this and it's perfect for the Texas summer heat!*
2 cucumbers (2 pounds)
1 tablespoon salt
1/4 cup white wine vinegar
1/2 teaspoon sugar
2 tablespoons fresh
the juice from 1 lime, plus the zest (add less depending on your taste)
crushed red pepper (add as much or as little depending on your taste)
Directions
1. Slice the cucumber lengthwise, remove the seeds, and slice thinly.
2. In a colander, toss the cucumber with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
3. In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber and the lime juice including zest and toss to coat. Stir in the dill and crushed red peppers.
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