5316 blizzards later, spring is FINALLY here! And what better way to celebrate than a refreshing and simple cucumber salad? A tasty complement to any meal, it holds well in a fridge for back-to-back deliciousness.
Prep Time: 10 minutes
Cook Time: nein
Total Time: 10 minutes
1 large cucumber
1 tablespoon cream
1 tablespoon Balsamic vinegar
1 teaspoon mustard
1 teaspoon salt
1. Wash and roughly peel the cucumber, cut it in half lengthwise, then slice each half into thin slices.
Tip: A mandolin or food processor attachment can speed this step up.
2. Add the salt and then toss the salad. Let it sit in the fridge for half an hour.
3. Add the cream, vinegar and mustard, then toss the salad again.
Tip: For a vegan alternative, use olive oil in place of cream. Just be sure to mix thoroughly.