Charred Cucumber and Onion Salad over Arugula Greens
An easy side dish to make with your grilled entrée! Perfect for those nights when the grill is already heated, to add a bit of fresh!
Equipment
- Grill Could use stovetop or oven-goal to get crisp outsides
- Mixing bowl
- Kitchen knife
Ingredients
- 4 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp Soy/Liquid Aminos
- 1/2 squeezed Lemon
- 1 clove Garlic
- Salt and Pepper
- 1/2 large Red Onion
- 1 large Cucumber
- 4 handfuls Fresh Arugula
- 1/4 cup Goat Cheese
- 1/4 cup Walnuts
Instructions
- Heat grill. In mixing bowl, combine olive oil, balsamic vinegar, soy/aminos, minced garlic, lemon juice, salt and pepper. Mix to combine.
- Slice cucumber lengthwise into quarters. Carefully laying each quarter on the cutting board, trim off top peak of seeds.
- Slice onion in large disks, about 1/2 inch thick. Lay both onions and cucumbers on dish/baking sheet.
- Drizzle with the oil mixture, flipping to coat. (keep a small amount of sauce in bowl-about 1 tbsp). Place on grill and cook each side until a char is formed, about 5-8 minutes per side.
- Remove from the grill and set aside to cool.
- While veggies are cooling, toss arugula greens in the remainder of the oil mixture and plate.
- Slice cucumbers and onions in large, diagonal slices and add to the greens. Top with chopped walnuts and goat cheese. Serve with a wedge of fresh lemon. Enjoy!