Saturday, July 15, 2017

Saturday Recipe

Cucumber is such a refreshing food. I was all prepared to suggest using English cucumbers when I saw that was what was being used in this recipe. Funnily enough the meat in the picture looks just like the Pork Tenderloin Diablo I posted (and cooked) a few weeks ago.

Cucumber, Carrot and Orange Salad

1 large navel orange
2 Tbs extra-virgin olive oil
2 Tbs rice vinegar
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1/2 cup thinly sliced red onion
1/4 cup cilantro leaves
1 English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups)
1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)

1. Peel and section orange; squeeze membranes over a bowl to extract juice. Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine.

Servings: 4

To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch.

Source: Cooking Light

Have a great weekend


  1. That pork looks soooo good. I love pork.

    1. Funny when I am posting a salad recipe JoJo. I love pork too.

  2. Hi Jo,

    Indeed, what a refreshing salad. And I also love pork. Great recipe idea and thanks.

    Have a nice Sunday, Jo.


    1. Hi Gary. I think it would be refreshing. I love pork as I said.

      Enjoy your Sunday as well.

  3. Lovely salad. The orange would definitely enliven the cucumber.

    1. I've always been fond of cucumber Pinky. Think this would be good.