Today’s Friday Fave is simple, refreshing and one of those dishes that tastes like warm weather in a bowl.
Tomato Basil Cucumber Salad
Chopped beefsteak tomatoes paired with crisp Persian or English cucumbers, tossed with fresh basil and my Champagne Vinaigrette
The tomatoes bring sweetness and freshness while the cucumbers add the perfect cool crunch. Fresh basil gives it brightness and the Champagne Vinaigrette takes everything to the next level with its delicate tangy flavor.
We’re using Persian or English cucumbers for their seedless texture and beautiful presentation. Slice them lengthwise first, then cut into half moon shapes.
Champagne Vinegar is a light, delicate vinegar traditionally made from fermented champagne or sparkling wine grapes. It has a milder, smoother flavor than many other vinegars with a subtle fruity brightness that works beautifully in salad dressings, sauces and marinades.
Champagne Vinaigrette
Ingredients~
- 3 tablespoons champagne vinegar
- 1–2 tablespoons cashew cream
- 1 tablespoon Dijon mustard
- 1–2 teaspoons maple syrup or date syrup
- 2–4 tablespoons water, as needed
- pinch of salt
- white pepper to taste
- 1 small shallot, finely minced
Instructions~
- Blend the champagne vinegar, cashew cream, Dijon mustard, maple syrup, water, salt and white pepper until smooth and combined.
- Stir in the minced shallot afterwards for texture and flavor.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the shallot to soften slightly. Add a little extra water before serving if needed to loosen the dressing.
Enjoy and happy Friday!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
