Sometimes you just want something simple, healthy, and tasty. This cucumber salad is just that. It’s easy to make and packs a punch of colour on the plate. Not to mention that it’s delicious. Let’s get started!
3 medium cucumbers
1 tablespoon of sugar
1/4 cup of apple cider vinegar
2 tablespoons of olive oil
fresh cracked pepper to taste
salt to taste
First, make your dressing. In a shaker mix all but the cucumbers. Shake or whisk well – you want everything really combined.
Grab your mandolin and start slicing away. I leave the peel on – but that’s up to you. Also, use the guard on your mandolin. I like your fingers.
In a large bowl add the tangy dressing to the cucumber salad.
Plate and eat up.
It’s refreshing and light – so good. Keeps in the fridge for about 3 days.
Oh, and I suggest chilling this salad for about 2 hours first. It’s great when it’s nice and cold.
Nestled on the Southwestern corner of Lake Michigan is the city of Chicago. This city is awesome. Full of so much energy and amazing food. I’m so excited to share all the food with you, and the museums. Oh, and all the little quirky things that make Chicago so great. For now, though, here’s just a small glimpse into our 5 day trip – a Chicago snapshot.
The Windy City
The reason for this trip? Well, we lost a bet. Bryce’s Dad likes watching Top Chef, and so do we. A couple of years ago we decided to make a bet – let’s draft players after the first episode and the losers cook dinner. Virtual handshake – deal.
Brooke was season 14’s winner and she was the first pick. We lost the coin toss. Time to bet again. Bryce’s Dad, such a great guy, decides, hey – let’s up the steaks a bit. This time around loser has to buy dinner out. We agreed – we actually agreed that the loser could pick: dinner out or to cook dinner. Well, wouldn’t you know…we lost, again.
Losing for the second time (we lost the coin toss, too) we decided to just go for it. We invited Bryce’s parents to Spiaggia. The cool part, it’s the restaurant that Joe Flamm, the winner of Top Chef, works at – he’s their executive chef. So, that’s the little story that brought us to Chicago, and I’m ever so glad it did – this city is beautiful. If you get the chance, visit. You’ll love it.
Well – thanks so much for visiting. I’ll be sure to share way more detailed posts over the summer to give you a better look into this Chicago snapshot. So fun. Happy Saturday!!
Avocado cilantro dressing. Pure freshness. This stuff is great on salad, obviously, but also so good on rice or even tacos. It’s fresh, full of flavour, and flat out easy to make. Okay, let’s get to it!
1/2 a ripe avocado
about 1/2 a loose cup of cilantro
3 tablespoons of olive oil
juice from 1/2 a lime
1 teaspoon of garlic
1/4 teaspoon of chili powder
kosher sea salt to taste
First, make sure your avocado is nice and ripe. Soft, yet not browning.
Put all of the ingredients in your food processor or Vitamix. Blend.
Dip in a spoon and taste. Salt? Does it need salt? Add a bit and then mix. So good.
That’s it! Use it up right away for the full freshness – otherwise, the ripe avocados will turn this a little funky in a couple of days.
Thanks for visiting – and I’ll be sure to share some recipes coming up that put this dressing to good use!