This is a great hunger-quenching snack when you’re looking to avoid eating processed foods and instead munch on something nutritious. It is also a favorite of our pup, Barbuto, who loves cucumbers!
We use mini Persian cucumbers in this recipe, though you can easily substitute with English or any other style of cucumber. The Bing cherries could be swapped out with craisins, as both add a sweetness to the salted, creamy cucumbers.
This dish combines salty, sweet and herbaceous flavors with a crunchy texture, and can be served as a snack, salad or side dish.
Cucumber salad with yogurt, dill, and Bing cherries
This dish combines salty, sweet and herbaceous flavors with a crunchy texture, and makes for a healthy snack, salad or side dish. We use mini Persian cucumbers in this recipe, though you can easily substitute with any other style of cucumber. The Bing cherries can also be swapped with craisins.
Ingredients
- 6 mini or Persian cucumbers, cut in half horizontally and then into ¾” pieces (should result in about 2 ½ cups of cucumbers in total)
- 2 Tbsp. plain Greek-style yogurt (Lavva plant-based yogurt is a great dairy-free substitute)
- 2 Tbsp. pumpkin seeds
- ½ tsp. kosher salt
- 1 tsp, white wine vinegar
- ⅛ tsp. chili powder (we use Piment d'Espelette)
- 2 Tbsp. dried unsweetened Bing cherries (we use Trader Joe’s brand)
- 1 Tbsp. fresh dill roughly chopped with a chef’s knife
Instructions
- In a medium-sized bowl, combine all ingredients except for 1 Tbsp. of dried Bing cherries that you will use as a garnish later on.
- Toss and fully mix all ingredients with a large spoon. Taste for seasoning.
- Serve and garnish with cherries and fonds of dill.
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