Recipe Corner

From Albert Bevia:
To make this recipe, I used an English cucumber. You can use any type of cucumber you like. Though English are preferred, as they have tender skin and non-bitter seeds. Either way, once you slice the cucumber, make sure to salt it and let the rest for 5 to 10 minutes. This will remove the excess water. That way, the salad doesn’t get watered down and it’s full of flavor.

TIPS & TRICKS to make this Recipe: What gives this salad that creamy goodness is Greek yogurt. I used low fat, but you can also use full fat, nonfat, or even a plant-based one to easily veganize this recipe. As for the rest of the toppings, I used red onion, red bell pepper, and canned corn. You can mix it up and use different veggies or whatever you have on hand.

Creamy Cucumber Salad

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=eA3J_V6enJk

Ingredients

• 1 English cucumber
• 1/3 cup diced red onion 50 grams
• 1/2 cup diced red bell pepper 75 grams
• 1/2 cup canned corn (drained & rinsed) 80 grams
• 1/2 cup low fat plain Greek yogurt 125 grams
• 1 tsp Dijon mustard 5 grams
• 1 clove garlic (finely grated)
• 2 tbsp chopped chives 5 grams
• 2 tbsp chopped fresh dill 5 grams
• 2 tsp lemon juice 10 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

Instructions

1. Cut the cucumber into rounds that are a 1/2 cm thick (a little under a 1/4 inch), then add the slices into a colander with a bowl underneath and season with salt
2. In the meantime, add the Greek yogurt into a large bowl, along with the Dijon mustard, grated garlic, chopped chives, chopped dill, and lemon juice, then season with salt & pepper and whisk together, once it’s well mixed, slowly add in the olive oil while whisking continuously
3. After leaving the salted slices of cucumber for 5 to 10 minutes, transfer them over some paper towels, all in a single layer, and pat completely dry, removing any excess salt if there is too much
4. Transfer the slices of cucumber into the bowl with the yogurt dressing, along with the diced red onion, diced red bell pepper, and corn, season with black pepper, and gently mix together until well mixed
5. Serve at room temperature or chilled, enjoy!