DIRECTIONS

In a large bowl, whisk together olive oil, lemon juice, dill, garlic, and salt. Add grapes, cucumber, and chile, and toss well to coat. Season with pepper and serve immediately or refrigerate for a few hours for flavors to blend.

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
3 tablespoons chopped fresh dill
1/2 teaspoon minced garlic
1/2 teaspoon salt
4 cups halved red and green Grapes from California
2 cups of 1 1/2-inch sticks of Persian cucumber
2 teaspoons chopped Fresno chile
Freshly ground pepper to taste

DIRECTIONS

In a large bowl, whisk together olive oil, lemon juice, dill, garlic, and salt. Add grapes, cucumber, and chile, and toss well to coat. Season with pepper and serve immediately or refrigerate for a few hours for flavors to blend.

Notes

This Dilled Cucumber and California Grape Salad is a crunchy take on classic pickle-inspired flavors. Fresh and juicy California grapes and crisp Asian cucumbers are tossed in a tangy-lemony dill vinaigrette for a balanced, simple salad packed with bright flavors. It is the perfect side for picnics, barbecues, or any meal that calls for a light savory crunch!

This recipe may help support Heart health and Brain health.

This is a Vegan, Vegetarian, Gluten-free, Dairy-free, Clean, Healthy fats recipe.

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: Calories 160; Protein 1 g; Carbohydrate 20 g; Fat 9 g (51% Calories from Fat); Saturated Fat 1.5 g (8% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 200 mg; Fiber 1 g.