Chef Christina Pirello

Sautéed Cucumbers with Peaches

Name: Sautéed Cucumbers with Peaches
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: Extra virgin olive oil or avocado oil; 1 red onion, cut into thin half-moon slices; 1 Hot House Cucumber (English Cucumber) sliced very thin (do not peel); 2 ripe peaches, pitted and thinly sliced; 1 organic lemon juice, freshly squeezed; 2 tablespoons brown rice syrup; Salad greens, chilled; Sprigs basil for garnish

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Cuisine

American

Servings

2 servings

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

Extra virgin olive oil or avocado oil
1 red onion, cut into thin half-moon slices
1 Hot House Cucumber (English Cucumber) sliced very thin (do not peel)
2 ripe peaches, pitted and thinly sliced
1 organic lemon juice, freshly squeezed
2 tablespoons brown rice syrup
Salad greens, chilled
Sprigs basil for garnish

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Directions

Place a small amount of oil and the onions in a skillet and turn heat to medium.
When the onions begin to sizzle, add a pinch of sea salt and sauté until the onions begin to brown, about 5-6 minutes.
Stir in the cucumber slices, lightly season with the sea salt, and sauté just until they begin to wilt, about 2 minutes.
Stir in the peaches and sauté for 2 minutes more.
Remove from heat and gently stir in the lemon juice and rice syrup.
Serve warm on a bed of chilled salad greens, garnished with basil sprigs. If desired, drizzle with oil before serving.

Sautéed Cucumbers with Peaches