This lovely salad would be wonderful on a bed of heirloom oak leaf lettuce with a bit of the vinaigrette drizzled over all. Recipe is an adapted one from California restauranteur and cookbook author Jesse Cool.

Ingredients

4 serv.

large organic cucumber, very thinly sliced1
organic red onion↗1
organic red bell pepper, thinly sliced↗1⁄2
cup seasoned rice wine vinegar↗1⁄4 cup
tablespoons extra virgin olive oil↗2 tablespoons
tablespoon chopped fresh lavender1 tablespoon
garlic clove, minced↗1
teaspoon salt↗1⁄2 teaspoon
teaspoon fresh ground black pepper↗1⁄4 teaspoon

Step-by-step instructions

1
In a large bowl, combine the cucumber, onion, and bell pepper.
2
In a small bowl, whisk together the vinegar, oil, lavender, garlic, salt, and black pepper.
3
Drizzle the dressing on the cucumber mixture and let stand for at least 10 minutes.
4
Kitchen tips: If you like, peel the cucumbers, and if you want a less watery salad, seed the cucumbers by running the tip of a teaspoon down the center.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App