Cucumber Salad


It’s summertime in the great Pacific Northwest!! Among other things that translates into a bucketful of vegetables, and zucchini πŸ˜‚

One vegetable that always comes in abundance is cucumbers! Here is a simple way to add some variety in preparing all those cucumbers. This style of cucumber salad has been a longtime favorite of mine but it includes a dressing mix with some sugar. During this cucumber season I’ve found a simple fix to keep this recipe on the table - just substitute coconut sugar for the previously used white processed sugar, and ta-da, the recipe is healthier and back on my favorites list for the summer.


2-3 cucumbers, sliced
2 Tbsp fresh chives, chopped

Dressing -
1/4 cup Apple cider vinegar
2 Tbsp olive oil
1 1/2 tsp coconut sugar
1/2 tsp sea salt
Black pepper, fresh ground

Slice the cucumbers and place in a large bowl, add about 1/2 of the chopped chives, reserving the rest for garnish. Combine the dressing ingredients in a small bowl and whisk together, or (my favorite) place the dressing ingredients in a mason jar and shake well πŸ˜„.

Pour the dressing ingredients over the cucumbers and stir gently with a large spatula. When you are ready to serve, sprinkle the remaining chives on the top.

This salad holds up well in the refrigerator for several days and it is perfect for picnics or camping too! Enjoy!