Recipes - Week of August 25th

CUCUMBER CARROT SALAD with ACV VINAIGRETTE

Yield/Servings: 2
Cook time: 20 mins
Prep Time: 10 mins
Total Time: 30 mins

LINC BOX INGREDIENTS

2 medium carrots, peeled, ends chopped
1 large cucumber peeled, ends chopped

PANTRY INGREDIENTS

For the Dressing:
1/2 tablespoon natural apple cider vinegar
1 1/2 tablespoons extra virgin olive oil
1/2-1 (to taste) green chilli, deseeded and finely chopped
1/4 teaspoon or to taste, salt

PROCESS:

1. Using a vegetable peeler shave carrots. Set carrots aside in a bowl.

2. Cut cucumber in half. Using a spoon remove all the seeds from the middle. Cut into thin slices and add to carrots.

3. In a small bowl combine vinaigrette ingredients, whisking with a fork. Pour over the cucumber and carrot mixture. Toss and let marinate in the refrigerator for 20 mins.

4. Toss once more before serving. Enjoy!