Easy AIP Summer Salad

Easy AIP Summer Salad. Gluten free, dairy free, grain free, AIP, Paleo

This recipe was inspired by a family cucumber salad that dad makes every summer with my mom's fresh cucumbers. Just like my family, this salad is fresh and full of Italian flavor. The fennel, onion and cucumber only take moments to chop but they taste best after at least 30 minutes of resting in the vinegar dressing. I love the way it tastes the next day! After 2-3 days cucumbers will get soft, but it will keep in the fridge for 5 days.  This recipe is a simple favorite- I hope you enjoy!

Ingredients:

2 cucumbers, seeds removed, in 1/4 in. slices

1 bulb of fennel, sliced thin

1/2 red onion sliced thin

~1/4 cup or small handful of basil, chopped

2 TBS olive oil

2 tsp apple cider vinegar or high quality balsamic

salt

Directions:

Thinly slice onion and fennel. Remove seeds of cucumber with a spoon and slice into 1/4 in. slices. Chop basil into small pieces.  Add cucumbers, fennel, onion and basil to a medium mixing bowl. Add olive oil, vinegar and start with 1/4 tsp of salt. Combine all ingredients until well mixed and taste for salt. I use kosher Redmond's Sea Salt and use about 1/2 tsp total. Allow to rest for 30 min.- overnight before serving. The vinegar starts to break down the spiciness of the red onion and brings out the sweetness of the fennel. 

Enjoy!