Dairy-Free Cucumber Salad

So, our CSA (First Light Farm) has this habit of sending us Armenian Cucumbers the size of a 10-year-old’s arm.  As much as I love a few slices of cool cucumber on my salad, I’m usually left wondering what to do with the other foot-and-a-half of the darned thing.

Dairy-Free Cucumber Salad

Ingredients:

  • 1 huge cucumber, thinly sliced.  I think it yielded about 4 or 5 cups and I used the thick slice side of my box cheese grater to slice them.
  • 2 red torpedo onions, thinly sliced (about 1/4 cup)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon seasoning (I used 1/4 t sea salt and 3/4 t seasoning mix)
  • 6 grinds of lemon pepper

Just mix it all together and allow it to chill.

This is REALLY good.  I want to be invited to a pot luck BBQ just so I can make another big bowl of it.  M and I munched on this for four days.  I admit to cheating on the dairy-free and added about a tablespoon of low-fat sour cream to mine.  🙂  M said it reminded him fondly of his grandmother’s cooking.

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