Cool Cucumber Salad
4 People
80 Cals
Cool Cucumber Salad
4 People
80 Cals
About the recipe
My cool-as-a-cucumber salad is simplicity at its best — crisp, refreshing and deeply hydrating, with just enough zing to wake up your palate. Thinly sliced cucumber is gently seasoned and tossed with fresh dill, spring onion, lemon and a splash of chardonnay (or rice wine) vinegar for a light, elegant finish. It’s the kind of salad your body craves on warm days, when you want something cooling and effortlessly nourishing.Naturally low-carb and rich in hydration, this salad supports digestion, reduces bloating and helps promote that glow-from-the-inside-out feeling we’re all chasing. Serve it as a simple side or main meal when pared with grilled fish, smoked salmon, sardines or roast chicken. Elevate this salad with creamy avocado, feta or dill pickles for extra flavour and texture. I also like to add a scattering of capers and serve with a dollop of yoghurt.Fresh, functional and endlessly versatile — this is a salad you’ll come back to again and again.
Nutrition Per Serving
80
Calories
7g
Fat
1g
Saturates
2g
Sugars
3mg
Salt
1g
Protein
4g
Carbs
1g
Fibre
Ingredients
- 1 large cucumber peeled, thinly sliced
- 2 spring onions thinly sliced
- generous pinch of salt
- 1 bunch dill chopped
- 1/2 lemon juiced
- 1 - 2 tablespoons chardonnay vinegar or rice wine vinegar
- 2 tablespoons extra virgin olive oil
EMBELLISHMENTS
- avocado feta, dill pickles, capers, yoghurt, smoked salmon, tuna
Method
- COMBINE the cucumber, spring onion and dill into a bowl.
- ADD the salt, lemon juice, vinegar, olive oil and mix through.
- TASTE and adjust where needed. I sometimes like to add a little raw honey to balance out the acidity of the vinegar.
- TRANSFER the salad into a serving platter.
- TOP with your choice of embellishments..I love avocado and feta and a scattering of capers.
- SERVE with proteins of your choice like smoked salmon which is perfect for this.
- ADD a little dollop of Greek yoghurt on the side.
Notes + Inspiration
This salad is beautiful served alongside smoked salmon, gravlax or hot-smoked trout — the cool, acidic cucumber cuts perfectly through the richness of the fish.
Add a dollop of thick Greek yoghurt or labneh for extra creaminess and gut-loving protein. A little horseradish or Dijon folded through the yoghurt is lovely too.
For a light lunch or snack, pile the salad onto rice cakes with cream cheese and smoked salmon — fresh, crunchy and surprisingly satisfying.
Turn it into a more substantial salad by adding avocado and feta, or a few chopped dill pickles for extra tang and crunch.
Make it just before serving for maximum crunch, or let it sit for 10 minutes if you prefer a slightly softer pickled-style cucumber.
This salad is perfect served with mustardy smashed eggs or poached chicken or tucked into wraps and sandwiches with a spoon of hummus.
