Oh how I love grilling season! This week I passed off main meat duties to Hubster and made two new side dishes. The sweet potato Cajun fries won’t be making an appearance again, but this bright salad is going immediately into permanent rotation. It will be the star side at your next barbecue, but be sure you make extra. This recipe is slimmed down for two people and you won’t have any left over. I would quadruple the recipe for a get together.
Lemon Cucumber Salad
Adapted from Cooking Light’s Lemony Cucumber Salad
1 Tbsp olive oil
1 1/2 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 cup thinly sliced radishes
1/4 cup finely chopped orange bell pepper
2 Tbsp chopped flat-leaf parsley
1 cucumber, peeled, seeds removed and sliced
Zest lemon to get about 1 tsp of rind. Add rind to mixing bowl. Juice lemon to get about 2 Tbsp lemon juice (about 1/2 of the lemon should do). Add lemon juice, olive oil, vinegar, salt and pepper to bowl. Chop vegetables and parsely as directed above and add to bowl. Stir to combine.
Note: The original recipe calls for an English cucumber, which doesn’t require seeding or peeling. Feel free to go that route if you so choose.