Recipe By: Jessica K. Black, N.D.
This Recipe Makes: 4 Serving(s)
This salad goes well with most meat dishes.
What you’ll need
2 large or 3 small cucumbers, sliced thin1/2 med onion, sliced into very thin rings1 tbsp. plus 1 teaspoon rice vinegar2 tsp. cold-pressed extra-virgin olive oil1 small amount of maple syrup to taste (optional)1 dash sea salt to taste1 dash pepper (to taste)
Prepare salad by slicing cucumbers and onion and tossing together in a large bowl.
In a separate, smaller bowl, whisk together rice vinegar, olive oil, and maple syrup, and pour over cucumbers and onions. Toss together and add sea salt and pepper to taste.
Serve cold or at room temperature. it tastes best if it has had time to marinate in the refrigerator for at least 1 hour before serving.