Cucumber Grape Salad, Honey Balsamic Vinaigrette

Mmm, cool, crunchy, juicy, and sweet, but not too sweet... I don't typically dream up salads that don't involve quinoa or spinach, but this quick and simple combination turned out quite nicely! 

Cukes (with peel!) are loaded with water, fiber, vitamins & minerals, grapes are rich in anti-oxidants, vitamins & minerals, and walnuts are an excellent source of omega-3 fatty acids, Vitamins E & B-complex, various minerals, and of course, protein! 

Note: I chose hothouse cucumbers because I prefer fewer seeds and a peel that isn't so tough. 

Makes 2 large sides

• 2-1/2 cups hothouse cucumber (approx 1 medium-sized cuke)
• 1-1/2 cups seedless green grapes
• 1/2 cup (heaping) walnut halves
• Dressing: 
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp dried parsley
• 1/2 tsp dried tarragon
• fresh ground pepper, to taste

Wash the skin of the cucumber thoroughly to remove any pesticides. The peel contains many important nutrients, so we definitely want to make sure to include this!  Cut into approximately 1cm thick slices, then quarter. 

Wash the grapes thoroughly as well and slice in half. 

Combine the sliced cucumber and grapes in a salad bowl. Do not add the chopped walnut halves until just before serving so the walnuts stay crunchy!

Each dressing ingredient can be added directly to the salad before tossing. When measuring out the liquid ingredients, start with olive oil as the slickness that remains on your measuring spoon will ensure all of the measured honey slides right off the spoon. With the dried parsley and tarragon, I measured out what was needed, then rubbed the herbs between my fingers to sprinkle over the salad. Rubbing the dry herbs this way releases essential oils and flavor. Make sure your hands are clean and dry before doing this! 

Toss salad and dressing with walnuts. Enjoy :)