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Lemony Cucumber Salad

Thie salad is refreshing, substantial and satisfying...all the things you want from a main course salad.

3 cucumbers 
6 scallions, thinly sliced on the diagonal 
1 red bell pepper, roasted, thinly sliced strips 
1 carrot, match stick pieces, blanched 
3 plum tomatoes, seeds removed, cut into thin strips 
1 bunch kale, steamed

lemony dressing 
1/2 cup soy or almond milk 
sea salt 
1 lemon, juice and zest 
1 teaspoon kuzu, dissolved in small amount cold water 

Halve the cucumbers lengthwise and slice on the diagonal into very thin half moon slices. Combine the cucumbers with the remaining vegetables and parsley, cover and chill. Combine the soymilk, sea salt, and lemon zest to the saucepan. Warm through over low heat. Stir in the dissolved kuzu and cook until mixture thickens. Whisk in the lemon juice and spoon over chilled salad.  


Frey Vineyards
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