I made a cucumber salad to try out my Veggetti. I’m really, really bad at using this thing, for the record. Can I also just point out that saying “my Veggetti” seems wildly inappropriate for some reason? I feel like this name could have been chosen better… moving on…
I want to call this a detox vinaigrette because of the lemon and apple cider vinegar, but that may not sound as appealing to some. A great way to cut the sugar cravings during summer is to go sour. It throws off your taste buds and will quickly overpower your sugar wants.
Regardless, this is a great and guilt-free dressing for salads that is in keeping with the bright, spring/summery days ahead!
You’ll most likely have all the ingredients on hand, making it super easy to whip up on a whim, goes great on nearly any salad, and can be easily adjusted for more or less tartness or herb flavors based on what you like.
Apple Cider Vinegar benefits, to name a few
High in magnesium and potassium
Helps relieve acid reflux and heartburn
Balance blood sugar
Supports the immune system and sinus, giving some relief to seasonal allergies
Yes, you can use regular vinegar in this recipe, or even leave if out if you want. But I highly suggest you give ACV a shot!
Cucumber Salad & Summer Vinaigrette
Salad for 2
2 cucumbers, chopped or veggettied(?)
1 carrot, julienne or grated
¼ c halved grape/cherry tomatoes
¼ c chopped red onion
Vinaigrette for 2
1 T apple cider vinegar
1 T lemon or lime juice
1 T Extra Virgin Olive Oil (EVOO)
¼ tsp dill (ideally fresh)
¼ tsp parsley
¼ tsp garlic powder
1 tsp Dijon mustard
Pinch of sugar or agave syrup
Combine all salad ingredients in a medium bowl or 2 small bowls.
Combine all ingredients for vinaigrette in jar, dressing holder, container that seals. Shake
vigorously until well mixed, about 30 seconds.
Drizzle over salad(s).