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?

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Here is my absolute favourite salad dressing. It goes great with garden salads, bean salads, and quinoa salads, or just about any other salad you like!

You will need a dressing shaker, or large glass jar with lid, or an empty store-bought salad dressing bottle. Once you fill it with all the ingredients just give it a good shake and store in the fridge.

1 part grapeseed oil

1 part white balsamic vinegar

dijon mustard to your liking

liquid honey to your liking

Here are the measurements I use:

120 ml grapeseed oil (the one sold at No Frills is substantially cheaper than anywhere else)

120 ml white balsamic vinegar

2 tbsp dijon mustard (I use “Maille”, which you can find in most grocery stores. I purchase mine at Costco because it is much cheaper, but it is of course also a much larger jar. But I use dijon mustard in a lot of my cooking, so it goes quickly.)

2 tbsp liquid honey

What’s your favourite salad dressing?!