Cool As A Cucumber Salad

What do you do with all the extra cucumbers from your garden or the local farmer’s market? Make a refined-sugar-free cucumber salad, of course.

I wish I had a garden. We are currently renting, so I’m not wanting to put in the effort needed to mess with the backyard and try to put in a temporary garden. I tried that last year and after a hailstorm that took out half of my tiny little plants, I just gave up and let it all go to waste. So here I am, gardenless.

But if I had a garden, I would grow tons of tomatoes, cucumbers (especially the little pickling cucumbers), herbs, garlic, onions, strawberries, raspberries, blackberries, any berry, salad greens, chives, oh the list goes on. We had a peach tree once, and that was amazing. We have an apple tree but it never flowers. There’s a cherry tree down the street in someone’s front yard and the only thing stopping me from picking every single one is my conscience. Because if my stomach had any say, I’d have buckets of cherries right now.

Luckily, we live near great farmer’s markets, and I have access to all this from local farmers at a decent price. Soon, I’ll be making my own pickles, one of my most favorite things to do. There is nothing like a homemade dill pickle.

Another favorite is a cool cucumber salad. Oh hey, look, I just happen to have a recipe here for a cucumber salad. What a coincidence. You know what I didn’t mention above that I’d grow in my garden? Dill. I forgot about dill. You need to dill to make pickles and cucumber salad. Since I don’t have fresh dill, I buy the freeze-dried stuff in the produce department. I also use it to make Paleo Ranch Dressing, so I always have a couple bottles of it on hand. It’s good stuff.

Cool As A Cucumber Salad | Our Paleo Life

Cool As A Cucumber Salad

Yield: 4
Prep Time: 5 minutes
Inactive Time: 4 hours
Total Time: 4 hours 5 minutes

What do you do with all the extra cucumbers from your garden or the local farmer's market? Make a refined-sugar-free cucumber salad, of course.

Ingredients

  • 1 large English Cucumber, or enough to get 5 cups cut cucumbers
  • 1 small Red Onion
  • 3 Tbsp Distilled White Vinegar
  • 1 1/2 tsp Freeze-Dried Dill
  • 1/2 Tbsp Honey
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste

Instructions

  1. Peel the cucumber(and slice them however you want (julienne, quartered, diced, cubed, etc).
  2. Quarter the onion, and very thinly slice.
  3. Combine all ingredients in a 4-cup capacity bowl and stir to combine evenly.
  4. Cover and store in the refrigerator for 4 hours or overnight. You could eat this right away but the flavor is immensely better if you let it sit overnight.
  5. Eat within a week.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 21Unsaturated Fat: 0gSodium: 2mgCarbohydrates: 4gSugar: 3g

Nutrition is calculated by a third party and may not be 100% accurate

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3 comments
  1. Crunchy fresh! I added cilantro & a squeeze of lemon. Left peeling on cucumber. Just what I was hoping for, thanks.

  2. I read one of your other posts saying that you don’t have much creativity for recipe titiles. Well I think this one is great. And I’ve made versions of this salad and it’s a fun and tasty way to use what you have in the crisper. Especially fresh picked cheery tomatoes. thank you for the hard work you do.

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