🥘 Ingredients
- of a medium or large English cucumbers or Persian cucumbers 2
- arugula or soft salad greens of choice 3-4.5 oz
- Best
- Best-quality red wine
- Sea
- Lemony Crunch 0.19 cup
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Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more variety, top your salad with chopped sugar snap peas, some grape/cherry tomatoes, thinly shaved fennel, or shaved asparagus. For a sweet pop of flavor, add on tart dried cherries, shaved apple, or pomegranate arils if in season. Shortcut: If you didn’t make the Lemony Crunch during meal prep, replace it with roasted nuts or seeds of choice.
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1Gather: of a medium or large English cucumbers or Persian cucumbers , arugula or soft salad greens of choice , Best -quality extra virgin olive oil, Best-quality red wine , Sea salt or kosher salt and freshly cracked black pepper, Lemony Crunch .
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2Finely chop or thinly slice the cucumber into half moons.
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3Add your salad greens to a large bowl. Drizzle with the olive oil and vinegar (about a 2:1 ratio), and season with a few pinches of salt and pepper. Toss to coat with your hands or tongs until well-dressed to your liking.
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4Fold in the cucumber and Lemony Crunch. Season with more salt and pepper as desired.