Hello Lovelies!

I am finally stepping outside the U.S. with this recipe. I found myself craving something light and fresh, so I looked up Moroccan salads and found this recipe.

I made the dressing in my vinaigrette container and drizzled it over the cucumbers in individual portions. My girls prefer to eat them with just salt or ranch dressing. 🤷‍♀️

I loved the bright, freshness of this salad. I also love that it doesn’t require lettuce as a filler.

Moroccan Cucumber Salad

Ingredients

• 6 mini cucumbers
• 1 tsp salt
• 2 TBSP lemon juice
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh mint, minced

Directions

1. Prep the cucumbers. Start by slicing the cucumbers thinly. Sprinkle with salt, toss, and set in a colander to drain for 10 minutes.
2. Make the vinaigrette. While the cucumbers sit, combine the lemon juice, pepper and olive oil in a dressing container.
3. Assemble the salad. Transfer the cucumbers to a paper towel lined bowl to drain any liquid. Toss with vinaigrette and mint before serving.

Makes 4 servings

I’m super excited that I have leftovers to take for lunch tomorrow. The cucumbers should still be crisp, since the dressing isn’t saturating them overnight.

Let me know what you think.

Kristie