Crunchy Cucumber Tomato Salad
1 lb. cherry tomatoes, halved
1 large organic English cucumber, cone #3
1 medium organic green apple, diced cone #3
¼ cup red onion, diced cone #2
1 cup organic shelled and cooked edamame (I
used frozen and thawed)
Juice of 1 lemon
1 clove garlic, minced
¼ cup extra virgin olive oil
2 tablespoons raw apple cider vinegar
⅓ cup fresh dill, chopped
⅓ cup fresh parsley, chopped
½ teaspoon sea salt, adjust to taste
Freshly ground black pepper, adjust to taste
Optional : Add in greens or shredded cabbage
Instructions: In a large mixing bowl, combine
all ingredients and toss to coat all veggies in the olive oil and liquids.
Taste test and adjust seasonings like sea salt to taste. Store in an airtight
glass container and serve chilled or at room temperature. Keeps for 1 week.
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