Cucumber Salad With Cucumber, Dill, And Mustard Dressing

Written by Eydie Desser

Here’s a way to step up your salad repertoire and wow your guests, all at the same time!

I have sooo many cucumbers in my garden…and all types of varieties, including Boothby’s Blonde, Japanese and Persian.

I remember taking a cooking class from the amazing plant-based chef, Chad Sarno, where he showed us how to beautifully contain a salad using long strips of cucumber. He joked when he said, “now you can charge $12.50 for lettuce!” I’m giving you this idea for free!!! The salad is filled with thinly sliced cucumbers, cherry tomatoes from my garden, sunflower sprouts, and toasted sliced pistachios, and adorned with a creamy cucumber dressing. Not only is this salad totally alkalizing, but it’s also the perfect summertime salad as it’s super hydrating, refreshing and anti-aging. Serve this, and your guests will be impressed!

Ingredients

First, the dressing (makes 2 cups)

  • ½ cup cashews soaked in warm water for 1 hour
  • ¼ large avocado flesh, about 2 TB
  • 3 medium-size cucumbers, peeled and roughly chopped
  • 1 small shallot, peeled and finely diced
  • 2 medium-size garlic cloves, finely chopped
  • 2 large lemons, juiced, adding more if needed
  • 2 tsp. Dijon Mustard
  • Freshly ground black pepper, to taste
  • 2 TB finely chopped dill
  • A sprinkle of salt (optional) on each dish, just before serving

Next, the salad

  • 2 English cucumbers, peeled
  • 1 bunch red leaf lettuce
  • 4 Persian cucumbers, peeled and thinly sliced
  • 8 cherry tomatoes, thinly sliced
  • 1 cup sunflower sprouts
  • ½ cup raw pistachios, toasted in a 350℉ oven for 3-4 minutes, cooled and sliced in half

Instructions

Make the Dressing:

1- Place all of the ingredients, except for dill, black pepper, and salt, in a blender and process until completely smooth and creamy.

2- Add dill and black pepper to taste.

3- Add salt (optional) after dressing the salad and sprinkle a little on top of each dish.

The dressing will thicken up, once chilled, so make it earlier in the day or even a day or two before you plan to serve it.

Make the money maker! Cucumber “container”

1- Thinly slice (⅛” inch) peeled English cucumbers lengthwise on a mandolin to make 8 long strips. (The first couple of strips will be too narrow, but then the slices will get wider after that). Make 4 slices per cucumber.

2- On each of the 4 plates, curl two cucumber slices around each other making a wide circle.


Make the Salad

1- Line the inside of each cucumber circle with red leaf lettuce leaves.

2- Tear the remainder of the red leaf into small pieces and place equal amounts inside the cucumber circles, making a thin bed of lettuce for the cucumber salad.

3- Place the cucumber slices in a bowl, and dress with Cucumber Dill Mustard Dressing.

4- Add ¼ of the dressed cucumber slices on top of each bed of lettuce. Sprinkle a pinch of salt on top, if desired.

5- Place the sunflower sprouts in the same bowl and pour dressing over to coat. Add a small handful on top of the cucumbers on each plate.

6- Sprinkle slivered cherry tomatoes and toasted pistachios on top of the sunflower sprouts.

7- Add a tiny pinch of salt (optional) on each salad, and serve.

Nutrition Per Serving:  480 calories, 32g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 350mg sodium, 33g carbohydrate, 11g fiber, 11g total sugar, 0g added sugar, 19g protein

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