Did you know that 100 g of cucumbers provides just 15 calories and are a good source of potassium!? Furthermore, cucumber peels are a good source of dietary fibre. All three of my children LOVE cucumber slices and so I always add plenty to my garden salads to ensure some remain for myself! Another way I enjoy cucumbers is in a cucumber salad, especially in the summer. However, it also makes a great accompaniment to spicy dishes, as pictured below.

First, you must thinly slice the cucumber. Luckily, I have a mandolin slicer, which makes it quick and easy to slice the cucumber very thinly. If you don’t own one of these I highly recommend acquiring one, as it will be very useful in many of my future posts!

Next, you prepare the dressing in a medium-sized bowl. I never measure the ingredients, so these are approximate and can be adjusted to your taste preferences.

2-3 Tbsp kefir (I sometimes use greek yogurt, buttermilk, or sour cream instead)

2 tsp grapeseed oil (olive oil also works well in this recipe)

1 tsp white balsamic vinegar (white wine vinegar or apple cider vinegar are good substitutes)

1 tsp dijon mustard

1-2 tsp fresh or frozen dill, finely chopped (I always have some in my freezer that I’ve pre-chopped and store in an airtight container)

salt & pepper to taste

Whisk all ingredients together, add the sliced cucumbers, add 1 garlic clove and 1/2 a medium onion, both finely chopped, and toss. It is best to let the salad sit in the fridge for a short while, so the cucumbers can absorb the dressing a little, however I often do not have this luxury and serve it immediately instead.

What is kefir, you ask?! I’ll answer that in my next post!

What’s your favourite way to eat cucumbers?

Advertisements