Ok, so when was the last time you had an awesome cucumber salad? Or maybe you normally don’t eat cucumbers. I feel like cucumbers don’t get enough credit. Trust me don’t ignore these low-calorie darlings! Cucumbers have so many health benefits. They are made of 95% water, which makes them super hydrating, they are low in calories, high in fiber, and surprisingly anti-inflammatory!
Besides all the health benefits, I have to say, I’m a little obsessed with cucumbers. Back when I was pregnant with baby number 3, this was my go to snack after lunch. I hear a lot of mommies crave ice cream or pickles, but one of my cravings was this flavor packed cucumber recipe. Once you try it you will notice a sweet and sour note which pairs well with savory dishes. What’s great is this recipe is so easy to adjust to your personal liking. The trick here is to toss your cucumbers with salt in a colander so all the internal water can drain which helps keep the cucumber crisp as possible. Another trick is to use English cucumbers rather than regular cucumbers. They are my personal favorites since they are seedless.
Next up… Cucumber Salad Step by Step run down.
First, wash all your fresh vegetables and pat dry. Peel the cucumbers and slice to a medium-thick consistency, so your cucumbers won’t get soggy. Place in a colander and toss the cucumbers with salt, leave in the sink to drain for about 1-2 hours. Next in a medium mixing bowl, whisk together sugar, water, oil and vinegar in a mixing bowl until the sugar has dissolved. Carefully add the cucumbers, onions, peppers, garlic, red pepper flakes, pepper, dill and cilantro; toss to combine. Marinate a few hours or eat right away.
There you have it, my preggo-craved cucumber recipe. I’m sure to have more variations of this recipe soon, maybe one with an Asian flare. Leave a comment below and tell me what you think. Until next time my ELLO HOME Peeps…Savor the Flavor!
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