Green Slaw Salad

Green Slaw Salad
Serves 4

During the summer you need salads that can stand up to the heat of an outdoor BBQ or be made in advance and deepen in flavor as they sit. This salad is just that. Also, I love a salad that’s not simply lettuce + dressing. How boring! Plus, the dressing uses the inside flesh of your cucumber for a cucumber dressing.

1 cucumber
1 zucchini
1 granny smith apple
1 bunch asparagus, raw or blanched
½ cup mint leaves
Small handful of cilantro
½ teaspoon salt
¼ teaspoon red pepper flakes
1 lemon, juiced
1 tablespoon apple cider vinegar
1 teaspoon honey
2 tablespoons extra virgin olive oil

Cut cucumber lengthwise and using a spoon remove seeds and watery flesh. Set aside in a small bowl to make the dressing.

Thinly slice the cucumber, zucchini, and apples so they look like matchsticks and add to a large bowl. Slice asparagus on the bias and all to the bowl.

To make the dressing, season cucumber flesh with salt and red pepper flakes. Add lemon juice, apple cider vinegar and honey. Whisk in olive oil until emulsified and dress salad.

Enjoy!