This refreshing gluten/dairy cucumber salad was inspired by my son. He insisted on getting an orange bell pepper when we were at the grocery store. It is his favorite color 😉 So, I grabbed an english cucumber and a red onion to make this fresh and flavorful dish.
My son has been picking from the produce isle since he was very little! I tell him to pick one item so that we can experiment and taste it when we get home. He can be a little adventurous sometimes with food.
Here’s the grocery cart he loves to push…
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- WHISK 1 part apple cider vinegar, 3 parts EVOO, 1 tsp. dried dill, 1 tsp. dried thyme, 1 tsp. garlic powder, 1 tsp. local honey, and S/P.
- CUT 1 english cucumber, 1 orange bell pepper, and 1/2 red onion; place all into the dressing.
- CHILL for at least an hour, but preferably over night.
I usually let it sit out for at least 15 minutes before serving because the EVOO gets a little solid when chilled.
This is fantastic by itself or mixed in with a salad. You don’t even need to make a dressing if you make a little extra in the cucumber salad. I’ve added crumbled smoked goat cheese to this before which turned out really good.
I have been making cucumber salad for a very long time, but this is the first time I’ve made it with orange bell peppers. It’s really good. I usually do yellow and or red bell peppers.
Grateful Day – Grocery shopping with my son who loves to push a cart and put the items onto the conveyer belt. We have been going to our local Natural Grocers since he was a baby and he has always loved going there!
How do you enjoy your cucumber salad?
Thank you for listening!