Cold Cucumber Salad for One
Trying to keep the ol’ girl – read: this blog – from feeling too neglected…
On a tangent, I read an article recently about Millennials – namely those of us that fall squarely into the Geriatric category – and their use of ellipses. I love using them and that is a hill I am willing to die on… 🙃
That being said, let’s talk about cucumbers, hot weather, and easy meals for one.
Once the temperature hits that quatre-vingts mark or above, my desire for most heavy foods falls by the wayside. I want things that are light, nourishing, and / or can fit nicely onto a shark coochie board. (Oh, excuse me, charcuterie board.) I’m talking thinly-sliced rare roast beef, prosciutto, cold grapes, stone fruits, hummus, burrata, Brie, Cabot cheddar with Triscuits , and fresh vegetables, especially some mid – to – late summer tomatoes. I love to pick and graze my meals this time of year! I also love my cold soups as well, be it my Chilled Cucumber Avocado Soup, a nice gazpacho, or some Chilled Golden Beet Soup, one of my favorite recipes that I created for Yoga By Candace!
Salads? Bring them on! Though I love leafy greens, panzanella, and fruit & vegetable combos, one of my favorite salads to make harkens to my love of tzatziki. I’ve been making my Cold Cucumber Salad for One for years; when I lived in my apartment in Washington Heights circa 2010 – 2014, I’d run across the street to Jin’s Superette – the best little grocery store in all of NYC! – multiple times a week on hotter days to pick up my large cucumber, my small tub of plain full-fat Fage, and some fresh dill if they had it. Off I’d run back across the street to whip this baby up with some extra olive oil, sea salt, and garlic powder, and I was happy as a clam!
Cold Cucumber Salad is a perfect hot night meal for one, with some juicy cucumber and some satiating Greek yogurt that’ll keep you full for the evening. (Well, perhaps “you” is only speaking for myself”, but…here I go with that ellipsis again…)
Cold Cucumber Salad for One
- One large English cucumber, rinsed thoroughly
- 8 oz. full-fat plain Greek yogurt
- 1/2 teaspoon dried dill or 1 teaspoon finely-minced fresh dill
- 1 tablespoon extra virgin olive oil
- Garlic powder & salt to taste (I always eyeball it, taste, and go with my gut, but start with 1/4 teaspoon of each)
Before We Get Started…
- I prefer not to peel my cucumbers, but go ahead and peel it if you do not prefer skin.
- I use English cucumber, but a large regular cucumber can be used; be sure to remove excess seeds before dicing, as mentioned in Step #1 of the directions.
- Chop cucumber into bite-sized pieces. (See Before We Get Started… for notes regarding peeling cucumber skin and types of cucumber to use.)
- In a large bowl, combine cucumber with Greek yogurt, dill, and olive oil. Mix until thoroughly combined. If mixture is too thick, drizzle an additional 1 teaspoon of olive oil to loosen it up.
- Add garlic powder and salt to taste; if you’re brave, eyeball how much you add, but if you are more conservative, start adding in 1/4 teaspoon increments of garlic power and salt, tasting as you go along until you are satisfied with the flavoring.
- Place salad in fridge for 15 – 20 minutes before consuming. Enjoy!