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  • Libby Orsburn, M.D.

Dilly Cucumber Salad


Dilly Cucumber Salad


Our garden is producing massive amounts of cucumbers, and I'm getting creative in the kitchen finding new ways to prepare my favorite cooling summer food. With the crisper drawer overflowing and batch cooking on the agenda, I created this delicious salad.


Ingredients:


-4 large organic English cucumbers, cut in half lengthwise, and thinly sliced

-1/2 medium red onion, thinly sliced

[If you have a food processor, you can make short work of thinly slicing the veggies]

-1/4 cup Bragg's apple cider vinegar

-1 1/2 Tbsp local honey

-1/4 cup organic EVOO

-1/2 tsp sea salt

-freshly ground black pepper to taste

-2 tsp dried dill weed or 1/4 cup fresh dill sprigs


Directions:


-In a large bowl, combine the cucumber and onion slices.

-In a separate bowl, dissolve the honey and sea salt in the ACV. Wisk in the EVOO until emulsified, then add pepper and dried dill. If you have fresh dill on hand, add this to the veggie mixture instead of the dressing.

-Thoroughly mix the dressing with the veggies, cover, and place in the refrigerator at least 2 hours before serving.




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