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sliced cucumber salad in a black bowl with baby spanich and green vinaigrette salad dressing

Cucumber Salad with Garlicky Herb Vinaigrette

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Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Salad
Cuisine: American, Modern Soul Food
Servings: 2 people
Calories:
Author: Marwin Brown

Ingredients

Vinaigrette

  • ¼- cup olive oil
  • 2 Tbs. rice vinegar
  • ½ lime juiced
  • 2 cloves garlic minced
  • ¼- cup cilantro chopped
  • ¼- cup flat leaf parsley chopped
  • kosher salt and freshly ground pepper

Salad

  • 1 large cucumber sliced
  • 1 cup baby spinach leaves
  • ¼ cup pickled tomatillos (optional) quartered

Pickled Tomatillo Quarters

  • 4 medium tomatillos quartered
  • 1 cup hot water from kitchen faucet
  • ½ cup rice wine vinegar
  • 6 tablespoon sugar
  • 2 ½ teaspoon kosher salt

Instructions

Vinaigrette

  • Combine ingredients in a bowl and mix well

Salad

  • Thinly slice the cucumbers using a mandolin or sharp knife
  • Add spinach and top with dressing.

Pickled Tomatillos

  • Combine water, vinegar, sugar, and salt in a mixing bowl and stir until sugar dissolves.
  • Pack the tomatillos in a mason jar, pour the brine over them then cover and refrigerate. They should be ready in a hour or so, but the longer they rest the better they taste.

Notes

For texture variations slice cucumbers at different angles and shapes. Add smaller Persian cucumbers for additional texture and taste contrasts.
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