As we are closer and closer to summer each day, I feel a calling to add more freshness to my everyday life. Especially to my foods. I think it's officially the end of winter style warming soups (despite the weather here in Hungary is like it used to be in October...chilly), so I just started to incorporate more summery dishes into my diet, and my favorite way to do it is with salads.
On this occassion I decided to try out a recipe for the Greek dip, tzatziki and of course, how could I not share my nations favorite cucumber salad as well in one post?
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 large cucumber
- 1 1/2 cup coconut yoghurt
- 3 + 2 cloves garlic, minced
- 1/4 cup fresh dill, finely chopped
- to taste salt, black pepper
- 2 tbs brown sugar
- 3 tbs vinegar
- 1 tbs lemon juice
- 1-2 tbs sweet paprika powder
- 2 large cucumber
- 1 1/2 cup coconut yoghurt
- 3 + 2 cloves garlic, minced
- 1/4 cup fesh dill, finely chopped
- to taste salt, black pepper
- 2 tbs brown sugar
- 3 tbs vinegar
- 1 tbs lemon juice
- 1-2 tbs sweet paprika powder
Directions
For the tzatziki:
Finely grate one cucumber, leaving the skin on. Squeeze the excess moisture out of it. Add the coconut yogurt, dill, salt, pepper, 3 cloves minced garlic and lemon juice and stir to combine.
For the Hungarian cucumber salad:
Slice up the cucumber into even, paper thin round slices. Add sugar, salt and pepper along with 2 cloves of minced garlic. Combine and leave it to rest. The excess water will leave the cucumbers, then stir in vinegar. Top with sweet paprika powder before serving.
Extra tip: Some people eat it with sour cream, you can also mix that into the salad.
Simple GF Vegan Spinach Potage
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Photo: Imola Toth
