Cucumber and Dill Salad
Ingredients:
-4 cups cucumber, very thinly sliced
-1/2 cup red onion, very thinly sliced
-1/2 cup fresh dill, chopped
-1/2 cup fresh chives, chopped
-1/4 cups freshly squeezed lemon juice
-2 Tbsp. Freshly chopped mint
-Sea salt, to taste
Directions: Slice the onions and cucumber (a food processor or mandolin works well). Toss all ingredients together. Refrigerate for at least an hour to allow ingredients to marry, then serve.
Brussels Sprouts & Grapefruit Salad
Ingredients:
-1 lb Brussels sprouts, shaved/cut very thinly
-2 grapefruit (red or pink or both),
-1/4 cup extra virgin olive oil
-Sea salt, to taste
-1/4 cup pecans, chopped (optional)
Directions: Place Brussels sprouts in a large bowl. Using a sharp knife, remove the peel and pith from the
grapefruit. Then use the knife to slice out the citrus sections onto the Brussels sprouts. Once you have finished
slicing the grapefruits, squeeze the remaining juice onto the salad. Add olive oil and salt to bowl and toss. Let
the salad rest for ½ hour before serving. Add pecans and serve.