This salad was adapted from a salad book my mom has (not sure of the name). I wanted a nice light side for our Memorial Day cookout to complete my meal. It is really light and refreshing. Hope you try it soon! :)
3 large cucumbers, chopped
1/2 medium red onion, sliced
1 tsp sea salt
1 tsp celery seed
4 garlic cloves, minced
4 Tbsp apple cider vinegar (Bragg's brand is best)
4 Tbsp extra virgin olive oil (EVOO)
1. Thinly slice 1/2 a medium onion and then cut the slices into thirds or quarters to make smaller sliced pieces. Add to large bowl.
2. Peel cucmbers and cut off the ends. Cut in half lengthwise, then again lengthwise, chop into 1/2" chunks and add to the bowl.
3. Mince the garlic and add in garlic, celery seed, sea salt, evoo, and apple cider vinegar to the bowl. Toss well and chill in the refrigerator until ready to serve.