I made this salad after buying the cookbook "Inspiralized," a cookbook specifically for spiralized vegetables. To make this, I used my Paderno spiralizer, I bought on Amazon. Before making this dish, I had only used it for zucchini. For this recipe, using it with cucumbers made everyone in the family smile! Sometimes it only takes a new shape for food to be a bit more fun and exciting than the same old boring thing. Spiralized cucumbers made a beautiful, refreshing salad with the tastes of a summer garden, that looked complicated and fancy, but was quick and easy!
The recipe from the Inspiralized cookbook uses raw zucchini and a different type of dressing, so I changed the recipe, using cucumbers and my own homemade dressing to make this recipe my own. I hope you try it and enjoy it.
INGREDIENTS
Salad
2 large English/seedless cucumbers
1 small box of heirloom cherry tomatoes
1 pint container buffalo mozzarella balls (bocconcini)
1 handful fresh basil leaves
Dressing
2/3 cups of red wine vinegar (you can substitute balsamic if you like that better)
1/2 cup olive oil
2 TBSP Dijon Mustard
Juice of 1 lemon
Salt and pepper to taste
DIRECTIONS
1. Spiralize cucumbers in largest size setting.
2. Cut tomatoes in half.
3. Place cucumbers and tomatoes on serving platter.
4. Scatter mozzarella balls around the salad.
5. Tear basil leaves (I cut them chiffonade style - into ribbons -, although that's not the proper way to prepare basil, because it bruises the leaves, but I think it looks pretty), and sprinkle over salad.
6. In separate bowl, whisk together all dressing ingredients.
7. Drizzle desired dressing amount over salad (you will have left over dressing).
8. Serve
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