Field to Fork is a new weekly recipe series from Project Guardian, featuring simple, healthy meals using fresh produce from farmer’s markets or Harvesters boxes. Recipes are provided by Ashley Thompson, Project Guardian Community Health Worker, and are designed to help families make the most of seasonal, affordable ingredients. Healthy Cucumber Onion Salad 10 min · 168 cals · 4 servs Ingredients 2 Cucumbers (thinly sliced) 1 Red Onion (thinly sliced) 2 teaspoons Honey 3 tablespoons Vinegar (can use white or apple cider) ¼ cup Extra-Virgin Olive Oil 1 teaspoon Dried Oregano 1 Garlic Clove (grated) and Sea Salt and Pepper (to taste) First, wash and thinly slice the cucumbers as well as the red onion. Set the veggies aside until ready to use. Meanwhile, add the extra virgin olive oil, white wine vinegar, sweet honey, dried oregano, freshly minced garlic, salt, and pepper to a large bowl. Whisk everything with a whisk or fork until blended. Place the cucumbers and red onion into the…