Chilled cucumbers conjure up memories of Cabo San Lucas’ burning sand and glaring sun. Too hot to eat, crunchy cucumbers slathered with fresh guacamole or a splash of lime juice keep you hydrated and pleasantly sated. Back home in California, I serve up my cukes alongside grilled vegetables, spicy radishes, & crispy celery topped with tangy chimichurri. When the sun is high, this is my go-to poolside snack – vegetables low in carbohydrates, yet high in flavor. Maybe it will become yours?
In a food processor, combine red wine vinegar, jalapeño, shallots, garlic and salt.
Rest for 5 minutes.
Add herbs, pulse to combine.
Add olive oil in parts, pulsing to combine.
Serve chilled.
Naturally low-carb & gluten-free
