Although I just made Gazpacho, this cucumber salad is so refreshing I could not resist making it. I had bought two huge containers of cucumbers and had everything I needed to toss this together. The salad is a perfect balance to an afternoon barbecue- or a great side dish for something lighter; I enjoy eating this with feta cheese or salmon for lunch. It's taste increases the longer it sits and refrigerates- which is great if you need to make this ahead of time and like having salads to grab whenever you're on the run.
6 Israeli cucumbers, thinly sliced
1 jalapeño, seeded, quartered, and chopped
1 red onion, small chopped
1 avocado, small chopped
8 baby radishes, thinly sliced
3 garlic cloves, minced
1 bunch cilantro, small chopped
1/2 c rice vinegar
1/2 cup grape seed oil
2 tbs kosher salt
1. In a bowl combine the cucumbers, jalapeño, red onion, avocado, and baby radishes.
2. In a separate bowl whisk together the garlic, cilantro, rice vinegar, grape seed oil, kosher salt, and black pepper.
3. pour the dressing over the salad and lightly toss.