• 2 Tbsp. chopped red onion
• Rosemary Olive Oil
• Black Currant Balsamic Vinegar
• 1 large cucumber (regular or hot house), thinly sliced
• Hawaiian Black Lava sea salt and fresh ground pepper to taste
Preparation: Cut cucumber into 1/16th” slices into salad bowl. Add chopped onion. Drizzle small amounts black currant balsamic vinegar and rosemary olive oil till lightly coated. Sprinkle with sea salt and fresh ground pepper to taste. Toss. Serves 2 as side dish. This works great on iceberg lettuce too.
*An original Carter & Cavero recipe adaptation from Gourmet Blends