It’s cucumber season and a cucumber salad is perfect for the summer heat we’ve been experiencing. I make this salad when I don’t have any lettuce growing in the garden–it’s actually a nice change! If you want to beef it up, add 1/2 cup cooked chick peas or boiled eggs (slice in half and top with 1 tsp of the dressing) or feta cheese.
Serves 2
1 cucumber, peeled, quartered lengthwise, and chopped in 1/4 inch pieces
1 carrot, grated
1/2 sweet red pepper or 1 tomato, chopped
1/2 cup cultured vegetables such as sauerkraut (I had sauerkraut made from red Chinese cabbage)
Mix all ingredients and top with dressing. The dressing is salty so you may not need to salt the salad. Serve immediately or the salad will get “soupy”.
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