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Ultimate Cucumber Salad


These cool, crunchy cucumbers ? don’t often get as much credit as their cruciferous counterparts (broccoli and cauliflower), but they should! They can be used to make this simple side dish: NO cooking even required! Cucumbers are an excellent source of Vitamin K, have antioxidant and anti-inflammatory properties due to their phytonutrient profile, which may help fight cardiovascular disease, type 2 diabetes, and cancer. Plus, cucumbers are low in calories (only 16 calories per cup), but high in water content, and very filling, so feel free to enjoy a nice big serving!

Ingredients

Scale
  • 2 English cucumbers thinly sliced
  • 1 teaspoon Himalayan salt
  • 6–7 tablespoons white balsamic vinegar (I use @seggianofoods)
  • 4 tablespoons of olive oil2 tablespoons fresh dill minced
  • 2 tablespoons fresh dill minced
  • Pepper to taste

Instructions

  1. Slice the cucumbers thinly.
  2. Combine cucumbers in a bowl with the salt. Place in the refrigerator for about an hour. Drain the cucumbers.
  3. Add the olive oil, dill and vinegar. Let sit for about 30 minutes before serving. Add salt and pepper to taste.
  4. Note: I used @seggianofoods white balsamic vinegar which is on the sweeter side. If needed, use a tablespoon of maple syrup.
  • Author: Robin Barrie

Find it online: https://robinbarrie.com/recipes-by-robin/ultimate-cucumber-salad/