Cucumber and zucchini salad is a typical recipe from Ivory Coast, a light dish full of veggies, healthy and extremely easy and quick to make. With lots of vitamins and elements good for the body, vegetables are highly suggested in your everyday diet; even though I love meat I must confess this cucumber and zucchini salad really surprised me and it’s my favorite salad, at the moment. Somewhere I read that the foundation of diet in Ivory Coast, South Africa and other African countries is fruit and veggies, together with fish. Here in Europe as well as in the US most people base their diet on meats and breads, but my goal for the near future is to start improving the consumption of those vegetables that I never used to love in the past. So if you are willing to try an African recipe and fancy a light meal, or if you are vegetarian and you are looking for new recipes, here’s the cucumber and zucchini salad: fresh and perfect for the summer. By the way: I added red onions too, they gave an extra kick to this dish.
2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced (optional)
1/3 cup vinegar
1/4 cup sugar
1/2 tablespoon salt
1 teaspoon coarse black pepper, fresh cracked
1 pinch red pepper flakes
Arrange in alternate layers cucumber, zucchini and red onions. Mix vinegar and sugar dissolved in 1/2 cup hot water and add salt, pepper and crushed red pepper. Add a couple ice cubes to chill.
Drain any water formed from cucumbers before adding the dressing. Allow vegetables to marinate in the dressing at least 1 hour before serving. Cucumber and zucchini salad is already done!