This is my new favorite summer salad. It is a great side dish salad or you can eat it/mix it right in with your protein of choice. Lately, that has been wild salmon for me. I created this recipe because I have been overwhelmed, in a good way, with cucumbers from my CSA share. My kids love cucumbers and eat them whole, but they are still at camp, so I wanted to make a recipe that I wanted to eat and snack on regularly. The first time I made this, I didn’t have a ton of fresh dill because I accidentally picked up the poultry seasoning blend herb packet instead of the dill, so I used both the dill and the tarragon in the recipe. It added a nice flavor so it is a worthwhile addition. The second time I made the salad, I didn’t have tarragon but I did have yellow cucumbers which I had never seen before. They too were from my amazing CSA (thanks Silverwood Farm!) and have a lighter almost citrusy flavor. I mixed both the green and the yellow cukes and it made a lively, tasty salad!
Tangy Cucumber Salad
Prep Time: 10 minutes
Cook Time: None, but allow at least 2 hours, but preferably 4 for the cucumbers to marinate
Servings: 10 side dish servings
- 6 medium sized cucumbers
- 1/4 cup lemon juice
- 2 tbsp. olive oil
- 1/4 cup white wine vinegar
- 3 – 5 drops liquid stevia or a tsp. of coconut sugar (optional)
- 2 tbsp. chopped fresh dill (or double it is you don’t use the tarragon)
- 2 tbsp. chopped fresh tarragon
- Salt and pepper
- Rinse cucumbers, cut off ends and slice in half.
- Using your spiralizer on the ribbon blade setting, spiralize your cucumbers and place in a medium sized bowl with a lid. I cut my cucumber ribbons with kitchen shears so they were easier to eat. If you don’t have a spiralizer, thinly slice your cucumbers by hand or with a mandolin.
- Add the herbs to the cucumbers.
- Combine all the liquid ingredients in a mason jar and shake well.
- Pour the dressing over the cucumbers and add salt and pepper.
- Cover the bowl and shake to combine and coat the cucumbers.
- Place in the fridge for at least 2 hours, but the longer the better.