Cool and Spicy Salad

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Cool and Spicy Salad
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Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.

Yields: Serves 4


5 T flax oil

3 T brown rice vinegar

2 large shallots, finely diced (about 1/4 to 1/3 cup)

1 to 2 T sriracha sauce

1 T agave nectar

2 tsp minced garlic

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1 hothouse cucumber

1/2 head iceberg lettuce

2 T coarsely chopped cilantro


Combine the oil, vinegar, shallots, sriracha, agave, garlic, salt and pepper in a bowl. Whisk until emulsified, and then allow the flavors to blend and develop while you prepare the vegetables.

Peel the cucumber and score the entire surface lengthwise with a fork. Cut in half lengthwise, then cut each half diagonally into long slices about 1/4-inch thick. Cut the iceberg lettuce into roughly 1-inch cubes. Place the cucumber and lettuce in a large bowl, add the cilantro and the prepared vinaigrette, and toss thoroughly. Serve at once.

Recipe by
Alan Roettinger