Makes:
6 servings
Utensil:
Saladmaster Food Processor
small mixing bowl
medium mixing bowl
Contributed By:
Chef Mark Anthony
Ingredients
Recipe Description:
A fresh, beautiful and delicious vegan recipe!
Basil Infused Olive Oil
1⁄4
cup
olive oil
(60
mL)
1
teaspoon
crushed garlic
(5
mL)
1⁄4
teaspoon
sea salt
(1.25
mL)
2
tablespoons
fresh basil, chopped fine
(30
mL)
1
tablespoon
cilantro, chopped fine
(15
mL)
1⁄8
teaspoon
red pepper flakes
(.6
mL)
Cucumber Salad Cylinder
2
cucumbers
1
green apple, diced or strung, use Cone #2
1
tablespoon
lemon juice
(15
mL)
1
cup
cucumber, strung, use Cone #2
(133
g)
4
strawberries, sliced, use Cone #4
1
avocado, peeled, seeded, cut into slivers
1⁄4
cup
onion, shredded, use Cone #1
(40
g)
1⁄4
cup
dried cranberries
(30
g)
Directions:
- In a small bowl, mix all ingredients together and set aside.
Cucumber Salad Cylinder
- Take the cucumbers and using a knife slice a couple good elongated slices out of the middle. Save the rest of the cucumber for the filling.
- Take each elongated slice and curve the cucumber together and attach the two ends together with a decorative pick. Or, you can make an angle cut at each end of the cucumber and then hook them together.
- In a medium bowl, take the diced apples and toss them with the lemon juice and mix well. This will keep them from turning brown.
- Add shredded cucumbers and strawberries to the apple mixture. Gently mix in all the additional ingredients and gently place in the cucumber cylinder. Drizzle infused olive oil over the top of each cucumber salad cylinder.
Tips:
- Add chopped nuts for a crunchy addition.
Cucumber Salad Cylinder
Calories:
166
Fat:
5g
Saturated Fat:
1g
Cholesterol:
0mg
Sodium:
6mg
Carbohydrate:
30g
Fiber:
5g
Sugar:
5g
Protein:
2g
Directions
Tips
Reviews