Cucumber Chard Salad Food

CREAMY CUCUMBER SALAD RECIPE

Steps:

• In a small bowl, combine 3/4 cup sour cream, 1/2 Tbsp lemon juice, 2 pressed garlic cloves, 1 Tbsp dill, 1/2 tsp salt or to taste and a pinch of pepper. Stir and set aside while prepping salad.
• Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers. After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.

SWISS CHARD SALAD

Steps:

• Cut the stems out of the chard and put them back in the fridgerator for making hot dog stir-fry later. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼" slices, giving you long chard ribbons. That's called a chiffonade!
• Put chard int oa large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
• Add everything else and toss.
• Let it sit 15-30 minutes, or as long as it takes you to take a damn shower, to get the chard leaves softened. Eat it and be the healthiest person you know.

CUCUMBER CHARD SALAD

Steps:

• Add the balsamic vinegar, cucumber, and swiss chard stems to a pot or frying pan with lid. Cook, while stirring, until all the vegetables are coated with the balsamic vinegar and are heated through.
• Add the water and lemon juice, bring to a boil and simmer until the stems are halfway done.
• Add the swiss chard leaves.
• Add the salt and peper, to taste, and continue simmering until done.
• NOTE: If you need more or less time just turn the heat up or down. Simmer at a low heat to keep it warm until the rest of the meal is done if needed. Just make sure to keep stirring it and if needed add more liquid.

SPICY CUCUMBER SALAD

Steps:

• Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
• Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.