Crunchy Cucumber Salad

We have all of these barbeques and get-togethers going on,  usually offering those potato/pasta salads loaded with crap. What kind of side salad can we make that’s healthy? I came up with this very simple cucumber salad that hits the spot! Have it on the side of a BBQ, with any meal, or simply as a snack to help amp up your veggie intake! I used the leftovers as a topping for my salad. Yes.

Ingredients

  • 2 large cucumbers–peeled
  • 1 red bell pepper, chopped small
  • 1/4 cup green onion, diced
  • 1/4 cup apple cider vinegar
  • Splash of liquid aminos
  • Pinch of sea-salt and coarse ground pepper

Directions:

  1. Slice cucumbers very thin using a mandolin. If you don’t have one, patience and a sharp knife will do! Then, cut the slices into moon shapes (see picture)
  2. In a medium bowl, add cucumbers, bell peppers and green onion and toss.
  3. Add apple cider vinegar and a splash of liquid aminos to vegetables, toss to coat
  4. Sprinkle with salt and pepper and mix again
  5. Refrigerate salad for ~30 minutes before serving

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