Kendra's Cucumber Salad
Recipe By: Sheila McDuffie
Serves: 4 to 8 servings
- 3 cucumbers, peeled and thinly sliced
- 2 red torpedo onions or shallots, thinly sliced
- 2 tablespoons finely chopped garlic chives
- 4 tablespoons champagne or white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- Garlic chive flowers to garnish
- Combine all of the ingredients in a medium-size mixing bowl. Refrigerate for 30 minutes to allow the herbs and onions to mellow.
- Serve cold, garnished with garlic chive flowers.
Recipe by The Gardener Cook at https://www.thegardenercook.com/kendras-cucumber-salad/
3.5.3226