Cucumber Salad
Low Calorie Recipes Vegetables Salads
I finally decided - last night we had beer can chicken for dinner. And since I already posted the chicken on the site, for today I had no choice but to photograph the cucumber salad that accompanied the chicken. Very refreshing!
Ingredients
2-3 fresh small cucumbers
1/2 small red onion (approx. 15g)
2 sprigs parsley
1 sprig dill
2 pinches salt
Dressing
1 tablespoon olive oil
1 tablespoon lemon juice (or vinegar to taste)
1 tablespoon water
1/4 teaspoon mustard powder (mustard seeds ground in a coffee grinder)
1 clove garlic
Servings: 1
How to prepare cucumber salad
- Peel the cucumbers with a vegetable peeler, but leave some strips of skin here and there to get a nice texture when we slice the cucumbers. In a bowl, slice the cucumbers very thin (I used a special vegetable slicer). Sprinkle salt over the slices and mix. Let sit for 1 hour at room temperature.
- Drain the water released by the cucumbers, then take the slices in one palm and press with the other to squeeze out as much water as possible. If making multiple servings, you can use cheesecloth to drain them or drain them in batches.
- Put the drained cucumbers back in the bowl. Sprinkle with onion cut into thin strips and herbs chopped as finely as possible.
- Mix the dressing ingredients, including the crushed garlic. Pour over the cucumbers. Mix and serve or keep refrigerated.
Cucumber Salad
