Karl’s Cucumber and Dill Salad

While the family has been away the garden has kept growing. I have two large Armenian cucumbers that need to be used soon. To go with my carrot soup I will make a light cucumber salad.  Some fresh dill and vinegar is something I have not done lately.

Karl’s Cucumber and Dill Salad

Karl’s Cucumber and Dill Salad

Karl’s Cucumber and Dill Salad

Ingredients

2 cups cucumber, peeled, seeded and diced large
½ cup fresh dill, chopped finely
3 Tbs. white balsamic vinegar
2 Tbs. oil (use neutral oil, like canola)
½ tsp. sugar (omit for Ketogenic diet)
Black pepper, to taste
Pinch yellow mustard
Pinch salt

4-5 cherry tomatoes

Directions

1. Put the cucumber and dill in a bowl.

2. Mix the rest of the ingredients in a small jar and pour it over the salad.

Tip: The yellow mustard acts as an emulsifier to keep the oil and vinegar from separating.

3. Toss to coat and let the salad marinate for at least 30 minutes.

Tip: Refrigerate if you plan to leave the salad for more than 30 minutes, but remember to remove it 15 minutes before serving, so that it comes to room temperature.

4. Garnish with the cherry tomatoes.

Note: We had 4 yellow tomatoes in our garden that were perfect.

1 Comment

Filed under Salads, Side Dishes, Vegan, Vegetables

One response to “Karl’s Cucumber and Dill Salad

  1. Pingback: Karl’s Carrot, Coconut and Ginger Soup | Jabberwocky Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.