Cucumber Dill Salad

Although I did not receive cucumbers in my CSA "box" this past week, I had an extra cucumber in the refrigerator that needed to be eaten - and what better way to eat in than in a light and fresh cucumber salad?

While I'm sure most people have seen, if not eaten, a cucumber at some point, you would be surprised to know that cucumbers come in a variety of sizes and colors. Most commonly in grocery stores, you will find cucumbers that are long and dark-green with smooth skin. However, cucumbers can also be white, yellow, or even orange, and can vary in size and skin texture. Fun fact: cucumbers are the fourth most widely cultivated vegetable in the world (after tomato, cabbage and onion)!

Cucumber Dill Salad

(Yields 2-3 servings)

Ingredients:

• 1 medium cucumber, peeled and thinly sliced on a mandolin
• 2 shallots, sliced
• 2 Tbsp. fresh dill, chopped (from my garden!)
• 1/4 cup water
• 1/4 cup white vinegar
• 1/4 cup sugar
• Salt and pepper - to taste

Directions:

1. Thoroughly wash and dry cucumber and dill
2. Heat water, vinegar, sugar and shallots in a pot over medium heat until the sugar is dissolved and shallots are softened - about 5 minutes. Set mixture aside and allow to cool
3. After peeling cucumber, CAREFULLY slice into thin slices on a mandolin. ALWAYS use the finger guard!!!
4. Place sliced cucumbers, shallot/vinegar mixture, chopped dill, salt and pepper into a bowl. Stir to combine.
5. Refrigerate until ready to serve

Quick, easy and delicious! This was eaten with grilled chicken, roasted red skin potatoes and a mixed greens salad (from the CSA).


And here is a picture of the finished cucumber dill salad.


Enjoy and thanks for reading!