Fuji Apple And Cucumber Salad

Now that we’re on the cusp of warmer days, I’m starting to crave all those colorful light fresh dishes that require little time in the kitchen. This salad couldn’t be any more simple.  It is light on the tummy and visually sensational which in my book is always a plus. It’s perfect to pack for summer picnics, a day at the beach, or any other outdoor event.

Ingredients

2 fresh Fuji apples (I used Granny apples in mine)

1 large cucumber, peeled, seeded and thinly sliced

1/4 cup halved cherry tomatoes (for color…optional)

1 tbsp. sesame seeds (toasted)

1/3 cup extra virgin olive oil (EVOO)

3 tbsp. rice wine vinegar

3 tbsp. toasted sesame oil

1 tsp finely grated fresh ginger (see my tip here)

Dash of pepper (1/8 tsp)

Salt

Directions

– Put sesame seeds in a small skillet and lightly toast over medium heat, stirring often to avoid burning for about 3minutes; set aside.

– Combine EVOO, vinegar, sesame oil and ginger in a large bowl and whisk to blend. Season to taste with salt and a little dash of pepper.

– Quarter and core apples and cut into thin slices. Add them to the dressing with cucumber slices. Toss gently to evenly mix. Cover with plastic and refrigerate for a least 30 minutes or up to 2 hours before serving, stirring once.

– To serve, arrange the salad on plates, drizzling a bit of the dressing over the salads. Sprinkle the toasted sesame seeds on top.

TIP: You can also make the dressing in a tight lid jar, (or these cuties) for later use as I did here.