It’s been a busy, fun summer full of celebrations of all sorts, and a quick visit to spend time with my Florida sis. Our garden continues to provide beautiful produce that inspires me. Look at this gorgeous purple cabbage that went into kraut this week. Isn’t it so perfect?
Here’s a salad recipe I need to quickly share with you because it’s so delish. Creamy Cucumber Noodle Salad with Mint is on repeat here at our house because cucumber season is here and it’s SO good that you’ll want it on repeat too.
It’s adapted from a salad in the Homegrown Paleo Cookbook by Diana Rodgers. Included in this book are over 100 seasonal Paleo recipes, with guides to growing your own food, raising animals, and how-tos for crafts and entertaining. It’s a very inspiring read and a useful tool. The dressing for this side dish is based from homemade mayo and the recipe is included down below in the print section, below the salad recipe. Ever since my Whole30 experience back in January 2015, I’ve been making my own mayo. It has few ingredients, is clean of any bad oils and sugars and it tastes great. Plus I find many uses for it. Ok. You think I’ve gone a little crazy making my own mayo? Well you just try it once and you too will be hooked. It takes literally 2 minutes. Keep in mind though you MUST use extra light olive oil which you can find at Costco. Your egg and lemon juice need to be room temp. I make mine always in a wide mouth quart mason jar with an immersion blender, but a food processor or blender works well too. Pay attention to the detail of pouring the olive oil in slowly to emulsify the ingredients. To season the dressing I used dried dill and doTERRA essential oil peppermint. All you need is one drop and it permeates the entire salad. Taking a bite of this salad is as refreshing as jumping into a swimming pool on a hot summer day. This is not a make ahead salad though. You will want to serve it ASAP after you’ve dressed it.
Good to go? Okay then lets get cooking… Swirl your peeled cukes through your spiralizer until you’ve got 3 cups of noodles. I love my spiralizer for many reasons and one big reason is that it’s so quick! Turning vegetables into noodles with this simple machine is much faster than slicing your veggies by hand. Add thinly sliced red onions and toss together. Mix up salad dressing in a small bowl. Right before serving toss dressing together with noodles and sliced tomatoes. Season with salt and pepper. Chow down. I hope you love it like we do!
3 cups cucumber noodles (use peeled cucumbers)
1 medium size tomato, sliced
1/4 cup thinly sliced red onion
1/3 cup homemade mayonnaise (recipe below)
1/2 teaspoon dried dill
1 drop doTERRA peppermint essential oil
sea salt and pepper
Toss cucumber noodles, and red onion slices together in a medium sized bowl.
Make the dressing by combining the homemade mayo, dill and a drop of peppermint oil in a bowl.
Right before serving, add the dressing in with the noodles tossing to coat vegetables.
Season with salt and pepper and add the tomatoes right before serving. Do not over mix and serve immediately. Unbelievably good!
1 1/4 cups light olive oil, divided
1 egg at room temperature
1/2 teaspoon mustard powder
1/2 teaspoon sea salt
1/2 to 1 lemon, juiced, also at room temperature (for this salad recipe I used not quite a whole lemon)
Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, wide mouth quart size mason jar, blender, or food processor. Mix thoroughly.
While the food processor or blender is running, (or if you’re using a stick blender with a mixing bowl or mason jar), very slowly drizzle in the remaining olive oil.
After you’ve added all of the olive oil, and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.