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
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
4-5 cherry tomatoes
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.