Lemon Cucumber Salad
Lemon Cucumber Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 teaspoon chopped chile pepper
- 1 tablespoon chopped fresh lavender, (optional)
- 1 pound lemon cucumbers, thinly sliced
- 2 tablespoons olive oil
- 1/2 red bell pepper
- Red leaf lettuce leaves
- 1 medium red onion, thinly sliced
- 3 tablespoons rice wine vinegar
- Salt and freshly ground black pepper, to taste
Instructions:
- In small bowl, combine vinegar, oil, chile pepper and lavender if using.Season with salt and pepper.In medium bowl, combine cucumbers, onion and red pepper.
- Pour over dressing and toss to coat.
- Let stand 10 minutes.Arrange lettuce leaves on individual serving plates. Spoon a generous amount of salad over leaves.
- Serve right away.
