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Cucumber Salad Recipe


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     Cucumber Salad

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

1 large cucumber, peeled and cut into chuncks
2 - 3 smaller cucumbers, peeled leaving stripes of skin, sliced into coins
1/3 - 1/2 of medium red onion, diced fine
1 large ripe heirloom tomato
1/4 cup champagne or white wine vinegar
1 Tblsp good tasting olive oil
2 tsp agave nectar
A tiny pinch of sea salt
Fresh ground pepper to taste

In a large bowl combine the cut and sliced cucumbers with the diced onion and tomato.
For the dressing- Combine the last 6 ingredients. Whisk until frothy and pour over the cucumber salad. Gently toss to coat.
Cover and chill at least 1 hours before serving.
The flavors mingle and intesify overnight, so if you love a fresh (pickled) flavor make this recipe the night before you wish to serve it; tossing it a couple of time as it chills to distribute the dressing.
Serving Suggestions
Calories - 70, Fat - 2.5 g - Carbohydrates - 11.9 g, Protein - 1.1 g, Fiber - 1.3g, Yield- 6 servings

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