Crunchy Cucumber Salad

Spark up your summery cucumber salad with a variety of herbs, minced onion – and a dressing with zing. When it comes to that dressing, a little Dijon mustard, sherry vinegar, lemon zest and a few turns of freshly ground pepper make all the difference.

We also show you – how to keep those cucumbers fresh and crunchy.

Makes: 4-6 servings
Free of: gluten and all top allergens

Ingredients for Cucumber Salad

2 English cucumbers, peel on
3/4 tsp salt
2 tbsp sherry vinegar
1 tsp sugar
1/2 tsp Dijon mustard
1/4 tsp lemon zest
3 tbsp olive oil
1/4 cup (60 mL) finely minced red onion
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
Freshly ground pepper

Instructions for Cucumber Salad

Halve cucumbers lengthwise and scoop out seeds. Cut into 1/4-inch thick slices. Put into a colander, sprinkle with salt and toss well. Place colander over a large bowl and let the cucumbers drain for 30 minutes, tossing a few times. Transfer cucumbers to paper towels and thoroughly blot dry.
Meanwhile, combine vinegar, sugar, mustard, zest and a few turns of freshly ground pepper. Drizzle in oil a little at a time while whisking, to emulsify.
Place drained cucumbers in a large salad bowl and toss with onion and fresh herbs. Add dressing and toss to combine. Cover and refrigerate for at least 30 minutes before serving.

Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker's Handbook. Visit her at http://cybelesfreetoeat.com.