Cucumber Salad

**This recipe is from Kristin Cavalarri’s Cookbook, “True Comfort”

3 C thinly sliced cucumbers

1/2 C shallots or green onions

1/2 tsp sea salt or pink Himalayan salt

1/3 C vegan mayo

1 tsp champagne vinegar

1/2 tsp lemon zest (optional)

1/2 tsp red pepper flakes

2 tsp chopped dill

1/2 tsp chopped basil

1/4 tsp black pepper

Place cucumbers in large mixing bowl and add onions/shallots. Sprinkle salt over the top and let them sit for 5-10 minutes.

In another bowl, combine mayo, vinegar, lemon zest, red pepper flakes, dill, basil and pepper and whisk until well combined. Set aside.

Drain liquid from cucumbers and add them to bowl of dressing, combining well. Serve right away or chill in fridge.

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