Saturday, June 26, 2010

Cucumber Dill Salad (With or Without Tomatoes)

This is an exceptional summer vegetable dish that goes well with barbecue and is unbelievably easy to make. Great for those hot, hot days.


2 cucumbers
1 tbsp. dried dill or 3 tbsp. chopped fresh dill
1/3 c. mayonnaise (for a vegan version, use a vegan mayo substitute)
3 tomatoes (optional)


Scrape the skin from the cucumbers. Slice thin. I think this salad is even better with sliced tomatoes, but it also works well without them too. If you want to include tomatoes, slice them (and be sure to capture their juice in the salad). Toss the cucumbers (and tomatoes) with the mayonnaise and dill. Refrigerate the salad (covered) for at least an hour before serving. This salad needs to sit for awhile to let the vegetable juice(s) mingle with the mayonnaise so plan ahead.

Eat well, be well, live deliciously!

No comments:

Post a Comment