Cool and Spicy Cucumber and Iceberg Salad


Shallots 2 Large , finely diced to make about 1/3 cup
Sriracha 2 Tablespoon
Freshly ground black pepper 1/4 Teaspoon
Flax oil 5 Tablespoon
Brown rice vinegar 3 Tablespoon
Shallots 2 Large , finely diced (0.25
Sriracha sauce 2 Tablespoon
Agave nectar 1 Tablespoon
Garlic 2 Teaspoon , minced
Sea salt 1/2 Teaspoon
Black pepper 1/4 Teaspoon , freshly ground
Cucumber 1 (Hothouse)
Iceberg lettuce head 1/2
Cilantro 2 Tablespoon , coarsely chopped



1. Combine the oil, vinegar, shallots, Sriracha, agave, garlic, salt and pepper in a bowl.

2. Whisk until emulsified, and then allow the flavors to blend and develop while you prepare the vegetables.

3. Peel the cucumber and score the entire surface lengthwise with a fork.

4. Cut in half lengthwise, and then cut each half diagonally into long slices about 1/4-inch thick.

5. Cut the iceberg lettuce into roughly 1-inch cubes.

6. Place the cucumber and lettuce in a large bowl, add the cilantro and the prepared vinaigrette, and toss thoroughly.


Serve at once.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 940Calories from Fat 669

 % Daily Value*

Total Fat 76 g116.9%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 1863 mg77.63%

Total Carbohydrates 64 g21.3%

Dietary Fiber 6 g24%

Sugars 27 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet