Star’s Easy Spring Cucumber Salad

With the heat rising here in the South my taste always turns towards lighter and cooler meal ideas.
Here’s a super easy side dish that will go with almost anything ( I was munching on this while cooking the rest of dinner) and also has lots of health benefits to boot.
The cucumbers in this salad have a low calorie count plus they have B vitamins, anti-inflammatory properties and fiber that helps us feel fuller longer and also aids in our digestive process. The rice vinegar contains phenols, that are linked with reducing cancer risk and the acetic acid in the vinegar also helps us feel satisfied longer by reducing blood sugar spikes.<3
I made this salad with my mandolin (a kitchen gadget that helps to keep things in uniform and super thin slices. I love it!) for both the cucumbers and onions. The super thin slices also spend up the pickling process. So easy, fast and simple. Eating well doesn’t have to be complicated. ❤
Star’s Easy Spring Cucumber Salad
1 English Cucumber
1/2 small onion
pink salt
1/4 c. rice vinegar or to taste
3 tbsp of sugar or to taste (if you are anti-sugar I’m sorry but I believe natural is best)
Slice the cucumber thinly and put in a big bowl. Sprinkle with salt and toss to coat. Leave the cukes to soak in salt for 10 minutes then pour them into a colander and rinse thoroughly. Pour off water and give them a little squeeze and place in a bowl.
Slice the onion thinly and add to the cucumber. Mix vinegar and sugar together and pour over the cukes and onions. Pressing the mixture down into the liquid.
Refrigerate a few minutes, hours or overnight. The salad I made tonight was edible within 20 minutes. Super delicious and refreshing.

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