Friday, 24 February 2017

Cucumber Waldorf Salad

Greenhouse cucumbers are readily available right now, and this variation on the classic Waldorf salad (usually made with celery) suits them very well. You could add a little celery if you like, but I didn't miss it. It would have been nice to have served it on some lettuce leaves, if I had had any.

Greenhouse cucumbers vary quite a bit in size, which is why the recipe is so vague; however you want just a slightly larger pile once chopped than the apple.

2 to 4 servings
10 minutes prep time

Cucumber Waldorf Salad

2 to 4 small greenhouse cucumbers
1 large apple
1/4 cup chopped walnuts
2 tablespoons lemon or lime juice
2 tablespoons sour cream
salt and freshly ground black pepper to taste
hydroponic lettuce (optional)

Wash the cucumbers, trim them, and cut them into dice. Wash, core and chop the apple. The volume of chopped cucumber should be just a little more than that of the chopped apple.

Toss the cucumber, apple, and walnuts in a small bowl, then add the lemon or lime juice, sour cream, and salt and pepper. Toss gently to combine.

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