Serves 4, as a side dish

Ingredients:

1 Tbs Mild Oil (safflower, canola, sunflower)
2 tablespoon rice vinegar
1 tsp. Agave
Pinch sea salt
1/2 red onion, cut in half lengthwise- then sliced paper thin
1 cucumber
1 tsp. Honey
1/4 cup slivered, toasted almonds
1 tsp. Lemon balsamic vinegar
1 Tbs. chopped fresh mint leaves

Instructions:

1. In a small bowl, combine the oil, rice vinegar, agave and pinch of salt. Mix well.

2. Add the sliced onion, and let marinate for one hour

3. Partially peel the cucumber, leaving small stripes of the skin. Using a fork, scrape the sides of the cucumber, so that the prongs pierce the outer layer. Cut the cucumber in half lengthwise, lie it flat down, and then thinly slice the cucumber into half rounds.4. Add the cucumbers to the marinated onion

5. Add the mint leaves, the lemon balsamic vinegar, and the honey. Mix well

6. Garnish with the slivered almonds