Looking for another seasonal menu option? We’ve got you. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for a Hungarian cucumber salad. The tasty lunch, dinner, or snack option is refreshing and has the perfect amount of summer sweetness.
“It’s so good, fresh, and easy to prepare. Plus, it lasts two to three days in the fridge,” Nikki shares on why the salad is a great addition to your recipe book. Try it as an appetizer at your next dinner party or backyard BBQ. Your friends and guests will be asking for the recipe, we promise.
Learn the step-by-step instructions for the simple summer salad below.
Simple Cucumber Salad
Recipe Type:Snack/Lunch/Appetizer
Dietary Info:Gluten-Free/Vegan/Keto/Nut-Free/Vegetarian
Serving Size:3
Prep Time:5 minutes
Total Time:35 minutes
Ingredients:
The Base
3 seedless cucumbers, sliced very thinly
1/3 sweet onion, sliced very thinly
The Dressing
3 teaspoons of white sugar (can use monk fruit sugar for 0 calories)
1 teaspoon minced garlic
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup EVOO (extra virgin olive oil)
Splash of white wine vinegar (2- to 3-second pour)
Instructions:
1. Using a mandoline, thinly slice the cucumber and onion.
2. Place the ingredients uncovered in a bowl, in the fridge. Leave salad for 30 minutes before dressing.
3. Meanwhile, mix the ingredients together for the dressing. Add more salt or garlic, depending on your palate.
4. Pour the dressing over the cucumbers and mix. Enjoy immediately!
Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook. For more tropical vibes, see her Instagram @MySweetBelly.
Show us how you recreate (or modify) this delicious recipe and use hashtag #poosh for a chance to be featured on our social.
