This Cucumber Salad Recipe features fresh herbs, and is simple to make.
Pick Fresh Cookbook (Oxmoor House, 2013) offers readers all they need to choose the best produce from any season, whether they shop at the farmer’s market or their local big store. This Cucumber Salad Recipe, excerpted from "Vegetables," uses fresh herbs to produce a crisp, refreshing flavor.
You can purchase this book from the Capper’s Farmer store: Cooking Light Pick Fresh Cookbook.
Hands-on time: 12 min. Total time: 12 min.
Update the classic cucumber-dill salad with creative slicing and a medley of fresh herbs.
1/4 cup plain low-fat yogurt
2 tablespoons coarsely chopped fresh dill
1 tablespoon coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons coarsely chopped fresh mint
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove
5 1/2 cups thinly sliced cucumber (about 2 large)
2 1/2 cups thinly sliced red onion
Place the first 11 ingredients in a food processor or a blender; process until well blended. Combine cucumber and onion in a large bowl. Drizzle with yogurt mixture, and toss to coat. Serves 6 (serving size: 1 cup).
CALORIES 65; FAT 2.6g (sat 0.5g, mono 1.7g, poly 0.3g); PROTEIN 1.8g; CARB 99g; FIBER 1.4g; CHOL 1mg; IRON 0.5mg; SODIUM 150mg; CALC 48mg
Cucumbers, by nature, are refreshing. It's not a myth or legend: On any given summer day, the inner core of a cucumber is 20 degrees cooler than the surrounding garden.
Reprinted with permission from Cooking Light Pick Fresh Cookbook, published by Oxmoor House, 2013. Buy this book from our store: Cooking Light Pick Fresh Cookbook.
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