Few things compliment those endless summer nights, and barbecued proteins, like a freshly-diced salad. Made of fresh ingredients and flavored by a zesty vinaigrette, this beautiful, light side dish is easy on the eyes, and on the prep time.
Toss together in under 10 minutes, then sprinkle with garden-grown dill for an aromatic accent.
Keep this salad in your summer rotation and pair with seasonal, light entrees like Chef Irvine's Grilled Mahi Mahi sandwich.
View Recipe Here
Source: Chef Robert Irvine: Summer Cucumber Salad
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