Summer Recipes: Cucumber Dill Salad

by Ariela Paulsen
Summer Recipes: Cucumber Dill Salad

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.

Ingredients:

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

Directions:

  1. Slice the cucumber and onion.
  2. Blend the dill, chives, mascarpone, olive oil, and salt until smooth.
  3. Combine dill mixture, cucumber, and onions in a large bowl.  Stir, and garnish with more dill.
  4. Let sit for 5-10 minutes to marinate the flavors.

Healthy benefits:

  • 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!

Modifications:

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.

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