Ingredients:

  • 1 lb English cucumber, sliced into 1/4 inch half-moons
  • 2 large bell peppers (red and yellow), seeded and sliced into strips
  • 1/2 cup red onion, thinly sliced into slivers
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp toasted sesame seeds
  • 1 tsp chili crisp

Instructions:

  1. Wash and dry all vegetables thoroughly. Slice the English cucumber into half-moons and the bell peppers into strips of similar thickness. Slice the red onion into paper-thin slivers and place all sliced produce into a large mixing bowl.
  2. In a small bowl or mason jar, combine the olive oil, lemon juice, honey, salt, and pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified and opaque.
  3. Wait until 10–15 minutes before serving to pour the dressing over the vegetables. Toss gently with tongs or large spoons until every slice is evenly coated.
  4. Fold in the chopped parsley, toasted sesame seeds, and chili crisp just before plating to maintain herb brightness and seed texture.