Cucumber Salad

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Cucumber Salad

Ingredients:

  • 3 Baby Cucumbers

    • Provide crunch and freshness to the salad.

  • 1 Small Carrot

    • Adds a sweet, crisp texture and vibrant color.

  • 1 Tomato

    • Adds juiciness and a burst of flavor.

  • 1/4 Red Onion (optional)

    • Adds a bit of sharpness to balance the sweetness of the cucumber and tomato.

  • 1/2 Cup Mayonnaise

    • Serves as the creamy base for the dressing.

  • 1 tablespoon Vinegar

    • Adds a slight tang to the dressing, helping balance the creaminess.

  • Salt and Pepper (to taste)

    • To season and bring all the flavors together.

Instructions:

  1. Prepare the Vegetables:

    • Slice the baby cucumbers into thin rounds. If preferred, you can also quarter the slices.

    • Grate the small carrot using a grater or cut into small matchstick-sized pieces.

    • Dice the tomato into bite-sized pieces. If you’re using the onion, slice it thinly.

  2. Combine in a Bowl:

    • In a large mixing bowl, combine the cucumbers, carrot, tomato, and red onion (if using).

  3. Make the Dressing:

    • In a small bowl, whisk together the mayonnaise and vinegar until smooth. Add salt and pepper to taste.

  4. Toss the Salad:

    • Pour the dressing over the vegetables and gently toss to combine, ensuring that all the ingredients are well-coated.

  5. Chill and Serve:

    • Let the salad chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together. Serve cold.

Benefits:

  • Refreshing and Hydrating: Cucumbers have high water content, making this salad perfect for hydration.

  • Low Calorie: This salad is light and low in calories, making it a great side dish for weight management.

  • Rich in Vitamins: Carrots and tomatoes are packed with vitamins A and C, supporting eye health and immunity.

  • Simple and Quick: A quick-to-make salad that’s perfect for busy days or as a refreshing side to grilled meats or sandwiches.

Nutritional Info (Approximate per serving):

  • Calories: 50-70 kcal

  • Carbohydrates: 7-10 g

  • Protein: 1-2 g

  • Fat: 3-4 g

  • Fiber: 2-3 g

  • Sodium: 200-300 mg

Tips:

  • Customize with Herbs: You can add fresh herbs like dill, parsley, or cilantro for an added layer of flavor.

  • Use Greek Yogurt: For a lighter, tangier version, substitute mayonnaise with Greek yogurt.

  • Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to give the salad a kick.

  • Storage: This salad is best enjoyed fresh but can be stored in the fridge for up to 1 day.

Frequently Asked Questions (Q/A):

Q1: Can I make this salad ahead of time?
A1: Yes, you can make the salad up to a few hours ahead. Just keep it covered in the fridge until ready to serve. For optimal freshness, it’s best to eat it the same day.

Q2: Can I use regular cucumbers instead of baby cucumbers?
A2: Absolutely! Regular cucumbers can be used. Just peel them if desired and slice them into rounds.

Q3: Is there a dairy-free version of this recipe?
A3: Yes, simply substitute the mayonnaise with dairy-free alternatives like avocado or tahini for a creamy texture.

Q4: Can I add other veggies to this salad?
A4: Yes, you can add other veggies like bell peppers, radishes, or even a little bit of avocado for extra flavor and nutrition.

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