1 medium cucumber, peeled and thinly sliced
1 large Meyer lemon, sliced to same thickness as cucumber
1 shallot, finely minced
3 Tbs chopped mint
extra virgin olive oil
salt and pepper
Gently toss all ingredients together with enough extra virgin olive oil to moisten. Salt and pepper to taste. Arrange salad on a large platter and allow to sit for 5-10 minutes before serving. This is a wonderful side for grilled seafood.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.