Clean Eats, Recipes

Simple Summer Cucumber Salad

This salad reminds me of summer. It’s a perfect side for burgers or any BBQ as it’s light and refreshing. My Dad always grew a really large garden and come mid-summer, the cucumbers were out of control, so we looked for any possible use for cucumbers. This was my favorite way to use up those fresh cucumbers, my Mom made something similar (though I never saw her measure anything). I’ve added dill for a fresh twist. Plus, it doesn’t get any easier than this and you can’t mess it up. Add extra mayo if you want a thicker base, or less if you want it lighter. If you don’t have red wine vinegar on hand, I’m sure that apple cider vinegar, or some other variety would work as well. Let me know if you try something else that hits the spot!

For your next picnic or family BBQ gathering, whip this up and I promise you won’t have any complaints!

THE WHAT:
¼ cup mayo (your favorite kind will work fine) 
2 Tablespoons red wine vinegar 
1 teaspoon fresh dill (finely diced) 
½ teaspoon fine sea salt 
¼ teaspoon ground pepper 
¼ cup very thinly sliced red onion 
1.2-2 medium cucumbers (deseeded and sliced) 
  1. In a medium sized bowl, whisk the mayo, vinegar, dill, salt, and pepper.
  2. Peal your cucumbers and slice open long ways. Take your knife and score the perimeter of the seeds and scoop out with a spoon or your fingers.
  3. Slice the cucumber into approximately ¼” slices and add to the bowl with the sauce.
  4. Slice a red onion in half (from the stock end) and peal the outer layer. Slice very thin until you have approx. ¼ cup and add to the bowl with the sauce.
  5. Toss the cucumber and onion in the sauce until evenly coated.
  6. Cover and refrigerate 20 minutes to 3 hours to let marinate.Serves 4-6

ENJOY!

cucumber salad (2)

Clean Eats, Recipes

“Creamy” Carrot & Cucumber Slaw

Tonight I wanted something light as a side dish.carrot & cuc slaw So, I took what I needed to use up in my fridge and made it into a most delicious creamy slaw. I say “creamy” because this recipe uses hummus to give it a creamy taste. I like to use hummus in my homemade dressings a good deal as a way to get my creamy dressing taste without the dairy. Ill have to share my Caesar dressing in a different post.
This slaw would be a perfect side to some burgers or whatever your grilled favorites are for summer. I thew it over a bed of fresh spinach and made it into a salad, so using it as a main course is an option as well. Extra bonus, its super thrifty for those health conscience on a budget.

In a small bowl, whisk together the following:
3 Tablespoons hummus (original) - store bought or homemade
1 Tablespoon apple cider vinegar (Raw & unfiltered)
1 Tablespoon EVOO
1 teaspoon agave nectar or honey
salt and pepper to taste
Using a grater, grate the following into a medium sized bowl. 
1 medium to large carrot 
1/2 a seedless cucumber
Add 3 leaves of basil - chopped chiffonade style

Pour the small bowl of creamy dressing over the carrot/cucumber and toss.
Lastly, add the chiffonade basil and lightly toss again.
Serve as a stand-alone side or over a bed of lettuce or spinach.

Serves 2 as a side, or 1 as a main course
Double or triple as needed.

ENJOY!