Balkan Cold Cucumber Salad
Ingredients
- 3 cups thinly sliced cucumbers, peeled and seeded
- 2 teaspoons sea salt
- 3 hard boiled eggs
- 1 teaspoon dijon mustard
- 1/2 cup plain yogurt
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
- 1 bunch fresh spinach
- fresh dill sprigs for garnish
Directions
Cut cucumber slices into half-moon shapes. Place cucumbers in a large bowl with sea salt. Toss well. Let marinate at room temperature for 30 minutes. Rinse well to remove salt. Slice eggs in half. Separate yolks and whites. Chop whites and set aside. Mash egg yolks with mustard, yogurt, honey, and vinegar. Toss together cucumbers, egg whites, and egg-yolk mixture. Wash spinach and remove stems. Arrange on 4 salad plates. Spoon cucumber salad on top. Garnish with dill sprigs. Serve at room temperature.
Most often served on spinach leaves, Balkan Cold Cucumber Salad is an ideal first course to a fish or chicken dinner. It can also be made ahead, and will keep three to four days in the refrigerator. Paired with a slice or two of pumpernickel bread and Salmon Spread (see recipe), it makes a quick and healthy lunch.
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