Cucumber salad

Fresh cucumber salad with a zesty lemon dressing, bursting with flavors of dill, mint, and garlic. The perfect side dish for any summer meal.

Ingredients:

• 3 cloves garlic
• 1 shallot, halved 
• 3/4 cup plus 1 tablespoon canola oil 
• 1/2 cup fresh parsley 
• 1/3 cup sherry vinegar 
• 1 tablespoon honey 
• 1 tablespoon lemon juice 
• 2 teaspoons Dijon mustard 
• Salt
• 2 cups cherry tomatoes, halved
• 3 English cucumbers, halved lengthwise, seeded and sliced into 1/8-inch half-moons
• 1 red onion, cut into 1/8-inch thick slices

Instructions:

1. To make the parsley-shallot vinaigrette: Heat up the oven to 200 °C.
2. Mix the garlic and shallots with 1 tablespoon of canola oil in a bowl, then spread them out on a small baking sheet. Cook until they start to turn golden, for approximately 15 minutes.
3. Transfer the roasted garlic and shallots into a blender together with the parsley, vinegar, honey, lemon juice, mustard, and 2 teaspoons of salt. Blend on low speed until it starts to form a smooth mixture. Increase the speed and gradually pour in the remaining 3/4 cup of canola oil to create an emulsion. Season to taste as necessary.
4. To prepare the cucumber salad: Mix the cherry tomatoes, cucumbers, and red onions in a large mixing bowl. Coat them with the parsley-shallot vinaigrette.

Summary:

• Calories: 1971 kcal
• Fat: 180 g
• Protein: 14 g
• Carbs: 92 g
• Potassium: 2783 mg
• Magnesium: 205 mg