Cooler Than A Cucumber Salad
Ingredients1 h 25 m servings 54 cals
- Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
Per Serving: 54 calories; 2.4 g fat; 8.4 g carbohydrates; 1 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition
ReviewsRead all reviews 7
We loved this, but I made a couple tiny changes - used white wine vinegar and white balsamic vinegar, subbed honey for the agave and reduced it to 1 tsp. I also used red onion and left it in sl...
I liked this salad a lot. I had to do some variations- didn't have champagne vinegar, so I used apple cider vinegar instead. Also used roma tomatoes instead of heirloom. It did have a strong vin...
I used 2 large cucumbers instead of one large and two small. I used what tomatoes and onion I had on hand--which was 2 romas and a purple onion. I used white wine vinegar. I thought the onion ...
A nice refreshing summer salad. The longer this recipe can marinade, the better it gets. The flavors of this salad come together really well. Thanks Pinkmonkey19 for sharing.
Wonderful salad. I do a little less sweetener and more tomatoes. Sometimes also switch and do red onions. Love it. Thanks!
This is a fantastic recipe and while the picture shows it as a salad with slices of cucumber and onion, I finely diced the cucumber, tomato and red onion which made it more of a salsa-type mixtu...