End-of-Summer Cucumber Salad

I just thought I’d throw a little cucumber salad recipe in here, because cukes are so inexpensive at the end of the growing season and it’s nice to have something a little different to do with them, if you’re not into making pickles and you’re bored with tossed salad.

Cucumber Salad

Combine:

1 large cucumber, diced
1/2 cup carrot, cooked, diced

Dressing:

2 Tbsp low-fat mayonnaise
1 Tbsp white vingar
1 Tbsp olive oil
1 tsp salt and a sash of pepper
dill, fresh or dried, to taste

Toss the cucumber and carrot mixture with the dressing, and refrigerate for an hour or more before serving.

This is the perfect salad to serve as a side dish with salmon — quick and easy, and the recipe is just so gosh-darned healthy, you can’t go wrong. If I’ve got a tub of plain low-fat yogurt in the fridge, sometimes I substitute that for all or part of the mayo-oil-vinegar mix.

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