Want a nice side dish to bring to a potluck? Just got some fresh baked bread and want something to dip it in? This creamy herbalicious salad is always a crowd-pleaser! Taken from Leslie Langevine’s The Anti-Inflammatory Kitchen Cookbook.
1 large cucumber ½ red onion ¼ cup chopped fresh dill (plus 2 Tbsp for garnish) 2 Tbsp chopped fresh chives ¼ cup mascarpone cheese 2 Tbsp extra-light olive oil ½ tsp salt
- Slice the cucumber and onion.
- Blend the dill, chives, mascarpone, olive oil, and salt until smooth.
- Combine dill mixture, cucumber, and onions in a large bowl. Stir, and garnish with more dill.
- Let sit for 5-10 minutes to marinate the flavors.
- The olive oil, dill, and onions are all anti-inflammatory, which can help with a variety of symptoms.
- Mascarpone has calcium and protein, dill has calcium and iron, and cucumbers are hydrating and have nutrients like fiber and vitamin C.
- Eaten on oat bread, this dish is well-rounded with complex carbs, protein, and fat. Very filling for a snack!
The beauty of this recipe is its simplicity. Break it down into even fewer ingredients, and it still tastes amazing. I often make it with just mascarpone, olive oil, salt, dill, and cucumbers.
- Sensitive to aliums? Just hold the onions!
- Lactose intolerant or histamine intolerant? You’re in luck — mascarpone is low in both!
- For no dairy whatsoever, leave out the mascarpone; blend the herbs, oil, and salt, with an optional squeeze of lemon, to use as dressing
- Got POTS or other low blood pressure issues? This dish can hold TONS of salt without ruining the taste.
You can eat it straight as a salad, spread it on bread, or dip a variety of veggies in it.
Do you have a dietary restriction? Tell us about it! We would love to cook something up just for you.