Cucumber Salad With Herb Vinaigrette

• FOR THE VINAIGRETTE:
• 1/4 cups Olive Oil
• 2 Tablespoons Rice Vinegar
• 1/2 Lime, Juiced
• 2 cloves Garlic, Minced
• 1/4 cups Cilantro Leaves, Finely Chopped
• 1/4 cups Fresh Parsley, Finely Chopped
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1 whole Cucumber, Sliced In Different Ways
• 1 cup Baby Spinach Leaves
• 1/4 cups Pickled Tomatillos (optional)
• FOR THE PICKLED TOMATILLOS (optional):
• 1 cup Hot Water From The Faucet
• 1/2 cups Rice Vinegar
• 6 Tablespoons Sugar
• 2-1/2 teaspoons Kosher Salt
• 4 Small Tomatillos, Leaves Removed, Cleaned And Quartered

1. For the vinaigrette:
2. Combine ingredients in a bowl and mix well
3. For the salad:
4. Thinly slice cucumbers using a mandoline or sharp knife. Add spinach and top with dressing.
5. For the pickled tomatillos (optional):
6. Combine water, vinegar, sugar, and salt in a mixing bowl and stir until sugar dissolves. Pack tomatillos in a Mason jar, pour the brine over, then cover and refrigerate. They should be ready in a hour or so, but the longer they rest the better they taste.
7. Note: For texture variations, slice cucumbers at different angles and shapes. Add smaller Persian cucumbers for additional texture and taste contrast.

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Taken from tastykitchen.com/recipes/salads/cucumber-salad-with-herb-vinaigrette/ (may not work)