If you’re in a pickle and looking for a snack or a dish to pass, fret not. We’ve got a recipe for you and it’s simple and dill-icious!
Perhaps it’s the German in me, but I love cucumber salad! Or maybe it’s the fact that I get to eat fresh produce. I mean, is there anything better than fueling your body with real food?!
Cucumbers are such a versatile fruit. They are refreshing in a cool glass of water (with a touch of lemon and mint) on a hot summer day, and perfect in a supporting or starring role in a salad or with a dip. They pair equally well with creamy dressings and deliciously pungent vinegar-based dressings.
And have you noticed how salads truly come alive with the addition of fresh herbs? Dill is a perfect partner to cucumbers!
Fruits, veggies and herbs mingle so well – and they can bring that dynamic into our lives, too. In the past few years, I have really fallen in love with Farmers Markets. It’s so cool to see all the stands set up with locally grown produce. The market is so colorful and inspiring. (I love learning how flavors come together to create new dimensions of deliciousness!) But even neater is to listen to the farmers passionately talk about their goods. They are so knowledgeable and happy to tell you about items you’ve never seen. It feels good to support the local community/economy (not to mention the smaller carbon footprint!)
We hope you’ll enjoy this cucumber salad recipe from Bronner’s Flavorful Favorites, 1st edition. It’s just one way to enjoy nature’s bounty!
– 2 lg. cucumbers
– 4-6 Roma tomatoes
– 1/2 red onion
– 1/2 tsp. salt
– 2 tbl. vegetable oil
– 1/4 c. white vinegar
– 2 tbl. sugar
1. Cut all vegetables into small chunks (or finely slice).
2. Combine dressing ingredients and pour over vegetables.
3. Mix together.
4. Cover and refrigerate until cold.
*submitted by Sandi Martin
Feel free to play with the fruits and veggies. This dressing is dynamic enough to accommodate so many combinations! You can also omit the sugar altogether if you prefer a more tart, refined, sugar-free dressing. I also like to sometimes swap out the white vinegar for apple cider vinegar, and olive oil in place of vegetable oil.
Some other really lovely combinations you may wish to try:
- a salad of cucumbers, onions and fresh dill.
- a salad of spinach, arugula, mint, dill, cucumbers, onions, tomatoes, feta cheese and freshly cracked pepper (pictured above).
- a smoothie blend of spinach, cucumber, blueberries, banana and avocado.
- strawberry, lime, cucumber and mint-infused water.
A PICKLE IS A CUCUMBER BY ANOTHER NAME …
… and flavor.
The tradition of the pickle and pickle ornaments are really popular at Bronner’s! Our team took the fun a step further by hiding the mini gherkin in our ugly “a-tie-r” post that celebrated Christmas in July.
WHAT’S YOUR FAVE?
What is your favorite way to enjoy cucumbers?