by Barbara Peterson | January 15, 2016

With a healthy dose of apple-cider vinegar and spicy peppers, this zesty cucumber salad, created by chef A.J. Rowe at Green Acre Campus Pointe in San Diego, packs a powerful punch for the palate and metabolism.



Cucumber Salad With Cilantro Vinaigrette

For the salad:
2 cups small pickle cucumbers, sliced
2 cups long cucumbers, sliced
1/2 cup red onions, chopped
1 cup small yellow tomatoes, sliced
1/4 cup of pickled peppers, chopped
1 tablespoon Tajin (a Mexican spice mix)
4 cilantro sprigs, chopped
Salt and pepper to taste
For the vinaigrette:
1 bunch cilantro, chopped
3 garlic cloves, chopped
1 jalapeno pepper (seeded), chopped
1 tablespoon cumin
1 cup lime juice
1/2 cup apple-cider vinegar
1/4 cup honey
1 1/2 cup blend oil
Salt and pepper to taste
For the vinaigrette, combine all ingredients and blend until smooth.

Combine cucumbers, onions and tomatoes in a mixing bowl, and then toss with vinaigrette. Add salt and pepper to taste. Garnish with Tajin, chopped pickled peppers and cilantro.