Cucumber salad
I have just picked some fresh cucumbers from my garden…..they are so fresh and tender you can eat them with the peel on, unlike the ones you purchase at your grocer (no wax coating on these babies….).
Cucumbers may be used in various ways: in tossed salads, tea sandwiches, sliced and served plain or with a dip, in numerous appetizers, etc. I love my cucumbers dressed with sour cream or vinaigrette style.
Cucumber salad
Ingredients
- 2 cucumbers (preferred seedless)
- 1 tsp. salt
- 2 Tbs. onion, chopped
- 1 Tbs. dill, chopped
- 1Tbs. white vinegar
- 1/3 cup sour cream
- Salt and pepper, to taste
Instructions
- Peel the cucumbers, and slice thinly (you can also use a food processor, or grater).
- Add 1 tsp. salt, mix, and place in a colander for 15 minutes to drain.
- Place the drained cucumber slices in a bowl.
- Mix in chopped onions, dill, and vinegar.
- Add salt and pepper to taste.
- Fold in sour cream.
- Serve.
Notes
Cucumber salad is best served as soon as the sour cream is mixed in, otherwise it will begin to get watery. I use Light Sour Cream, or Oikos Greek Organic Yogurt, for lower calorie count, or Italian Dressing, for the vinaigrette style.
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