Summer Cucumber Salad

A healthy and light veggie salad is perfect for beautiful summer weather.  Santa Barbara has been sunny, slightly breezy and glorious in the mid 70's this past week.  Perfect for trips to our exquisite SB harbor! Life doesn't get much better...

(photo via Instagram) 

Heavy foods and gorgeous weather don't seem to compliment each other.  The beauty of this salad is that it's colorful, refreshing and dainty; plus it's adorned with cute edible flowers.  It's no secret my girls are rather picky eaters.  Although what kid could resist a colorful salad garnished with elegant flowers?  Definitely not mine.  

After seeing Marla's (Family Fresh Cooking) edible flower popsicles, I knew I had to incorporate edible flowers into my girls foods.  They happily ate the veggies and flowers!  Brilliant! 

Fresh veggies, crunchy slivered almonds and a light vinaigrette make this salad completely irresistible!  Memorial Day weekend is right around the corner; bookmark this recipe, your friends will thank you!  We certainly have, especially since it's Lo's birthday! 

Happy 2nd Birthday Lo! 

Summer Cucumber Salad

Serves 4-6

Recipe created by Epicurean Mom

Ingredients

For salad:

2 cucumbers, skin shaved and sliced in 1/2-inch slices

1/2 red bell pepper, chopped in 1-inch pieces

1/2 orange bell pepper, chopped in 1-inch pieces

3 scallions, coarsely chopped

1/3 cup halved Kalamata olives 

1/4 cup slivered almonds

Edible flowers *Optional*

For Dressing:

1/4 cup olive oil

1/2 teaspoon garlic, minced

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

1/8 teaspoon dried oregano

Salt and pepper to taste

Preparation:

Combine all dressing ingredients, stir well, set aside.

Place salad ingredients in a medium bowl, pour dressing and toss to coat.  Cover and place in the fridge to chill for at least 1 hour and up to 1 day ahead.