Balsamic Cucumber Salad
Thin sliced cucumbers tossed in a blended honey balsamic dressing with olive oil, garlic, and Dijon mustard. Crisp, slightly sweet, and better after chilling.
Servings: 6 servings
Calories: 165kcal
Ingredients
Salad
- 8 Persian cucumbers or mini cucumbers sliced 1/8 inch thick
Balsamic Dressing
- 2/3 cup olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup diced yellow onion
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Optional Toppings
- Crushed red pepper flakes for serving
- 1 tablespoon diced red onion optional for serving
Instructions
- Add the sliced cucumbers to a large bowl and set aside.
- In a food processor, combine olive oil, balsamic vinegar, yellow onion, honey, soy sauce, sugar, garlic, and Dijon mustard. Process for 10 seconds, scrape down the sides if needed, then process another 10 seconds until smooth.
- Pour the dressing over the cucumbers and mix well so everything is evenly coated.
- Cover and refrigerate for at least 30 minutes.
- Stir before serving and top with crushed red pepper flakes and optional diced red onion.
Notes
This salad improves as it chills. Stir before serving, as the dressing settles at the bottom. For less heat, start light on the crushed red pepper flakes and adjust to taste.
Nutrition
Serving: 1cup | Calories: 165kcal