Look at that lovely picture would you?! I’m in love with a camera and I can’t stop taking pictures of my cat..problem? I didn’t think so.
Real talk, there are times when you have a week that involves chocolate, food days, and recipe testing, none of which are thigh friendly after a while (is that a thing? thigh friendly? Let’s go with it). Salad is oftentimes the only thing that will put that nutrition train back on the tracks.
I have good news for you and your derailed nutrition train, this cucumber salad is addictive, easy, and tastes like summer. All aboard! (Forgive me, I had to)
This recipe is adapted from the always brilliant Smitten Kitchen cookbook. Deb’s recipes are so wonderfully written and thoroughly tested that I always know that even a modified version of her recipes are going to exceed all expectations. I usually skip right over the salad chapter in cookbooks, but two of my favorite dishes from Deb’s cookbook have been in the salad chapter, go figure!
If you have a food processor, this is quite possibly the easiest cucumber salad you can make. Get that slicing attachment on there and whiz the veggies into shape! If not, get your chef’s knife ready, because the effort is far and above worth the end result in this case.
Hey oh, it’s Friday by the way, have a great weekend friends, spring is finally peeking her head around here!Print
- 1 large cucumber (any variety)
- 1 bunch asparagus (7–9 stalks, tough ends trimmed)
- 1 tablespoon dried dill
- 1/3 cup apple cider vinegar
- 1/4 cup white wine
- 2 tablespoons sea salt
- 3 teaspoons granulated sugar
- 1/3 cup cold water
- Slice cucumber and asparagus, with either attachment on food processor or by hand. Place in medium bowl and set aside.
- In small bowl, whisk together dill, vinegar, wine, salt, sugar and water.
- Pour dressing over vegetables and toss until coated. Refrigerate for 1 hour or more. The longer the salad chills, the better the flavors meld together.