Summer is the only time I make a citrus-focused Cucumber Salad. The cucumbers are the freshest with the best flavor and hydration while the citrus offers electrolytes and cools the body.
I create many variations of this Summer Cucumber Salad, like adding ground cumin, or fresh cilantro and sometimes tomatoes. Start with the base and get creative from there!
Make it. Snap it. Tag me @happyeatshealthy on IG.
Happy eating,
~Monique
Summer Cucumber Salad recipe
1 English cucumber or a dozen Persian cucumbers ( I used a mix of both)
2-4 tbls red onion, sliced very thin
6 radishes, sliced thin
1 garlic clove, minced
1/2 tsp pink salt
4 tbls citrus juice (I used 2 tbls lemon & 2 tbls lime; you do you!)
3 tbls olive oil
2 tsp honey
1/2 – 1 tsp Aleppo pepper flakes (use more for more spice)
~~or use a minced jalepeno~~
Handful fresh dill
Handful fresh mint
1/4 cup pepitas
For Plating: 1/2 cup yogurt (I used dairy-free Culina, Greek yogurt works great). Lemon zest and flaked sea salt
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Directions: Thinly slice the red onions and toss with the citrus juice in a large bowl. Let marinate for a few minutes while you slice the cucumbers and prep the remaining items.
Mince the garlic, add to the bowl.
Slice the cucumber(s) and radishes, add to the bowl.
Tear the herbs and add to the bowl.
Add pepitas to the bowl.
Add olive oil, honey, salt and pepper to the bowl.
Toss the Summer Cucumber Salad well.
Smear the yogurt in a large, shallow bowl. Scoop the cucumber salad in the middle of the smear. Zest a little lemon on top and a pinch of flaked sea salt if desired.
Store the Summer Cucumber Salad in the refrigerator for up to 5 days.
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