Lemon Cucumber Salad
2 cups thinly sliced and quartered red onion
1 orange bell pepper, thinly sliced and quartered
1 pint grape tomatoes
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
2 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar
In a large bowl combine lemon vinaigrette ingredients. Whisk thoroughly. Add cucumbers, onion, pepper and tomatoes. Toss to combine. Serve and enjoy!
SERVING TIP: This salad keeps well overnight, but to ensure it is crisp when served you can assemble as instructed and wait to toss the salad until you serve it!
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