Description
Cucumbers are summer’s coolest overachievers. Here are 25 fresh, crunchy ways to turn them into salads, pickles, sauces, drinks, and more. Here is our Creamy Cucumber Salad
Ingredients
Units
Scale
- 2 large English Cucumbers (or 6 Persian cucumbers) thinly sliced (skin on) see notes.
- 1/4 of a red onion, very thinly sliced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, lime juice, rice vinegar or white wine vinegar (more to taste)
- 1/2 cup fresh chopped herbs -dill, cilantro, mint, Italian parsley, or basil (or use a combo)
- pinch aleppo chili flakes or Urfa biber- optional
Instructions
Place all ingredients in a medium bowl, and gently tossing together or stir.
Taste, and sprinkle more salt and acid as needed. You want this to taste flavorful!
Store leftovers in a sealed airtight container for up to 2 days in the fridge.
Notes
English and Persian cucumbers have thin skins that are perfectly edible. If you use regular cucumbers peel the skins off.
Nutrition
- Serving Size: 1 cup
- Calories: 61
- Sugar: 2.2 g
- Sodium: 196.9 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 5.1 g
- Fiber: 0.8 g
- Protein: 0.8 g
- Cholesterol: 0 mg
