cucumber and peach salad with olive oil and apple cider vinegar dressing

Some days the only kitchen tool you have energy for is a knife and a jar you can shake. No stove, no timer, nothing simmering while you wait. This salad asks for exactly that little, which matters on a day when AIP already feels like a full-time job.

The polyphenols in peaches are plant compounds linked to greater diversity among gut bacteria, useful territory while your gut lining does its repair work. Cucumber's vitamin K plays a quieter role, supporting normal clotting and bone density. Neither claim needs fireworks to be worth having on the plate.

Cut the peach close to the same size as the cucumber so every bite gets a little of both. Give it 10 minutes in the dressing before you plate it, and take a second look at the color, that pink-gold against pale green, before the fork goes in.

Ingredients

• 2 cups cucumber, sliced
• 1/2 cup red onion, sliced
• 1 cup peaches, chopped

Dressing

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt

Method

Slice the cucumber and red onion. Chop the peaches into roughly even pieces, similar in size to the cucumber slices so the salad eats evenly.

Make the dressing. In a small bowl or jar, combine the olive oil, apple cider vinegar, and salt. Whisk briskly or shake to combine.

Assemble. Add the cucumber, peach, and red onion to a wide bowl. Pour the dressing over and toss gently to coat everything. Taste and adjust the salt if needed.

Serve straight away, or refrigerate for up to 30 minutes before serving. The cucumber will release a little liquid as it sits, which thins the dressing slightly. Still good, just a touch less crisp.

*Adapted from Lichen Paleo Loving AIP (Rebecca Boucher)*