So many cucumbers, so little time.....
Summer always seems to go by so fast. It's not just me either, I hear this phrase spoken often. This may just be in our heads though. It may be just be a paradigm that we have taught ourselves from an early age. After years of summers being our "freedom" from school. We taught ourselves to look forward to it, became accustomed to that that euphoric feeling when it finally arrived, and wished so hard it would never end. As an adult, I feel the same way about summer, though I feel like all the seasons go by fast. Except for winter, winter sometimes feels painfully slow. Maybe this is just a sign of getting older. Nah! That's definitely not it!
My summer euphoria has turned from "freedom" from school to farmers market euphoria. In the summer I cannot get enough cucumbers, and tomatoes, and peppers, and everything else. I buy them like the coming zombie apocalypse may soon make only brains available (what can I say, I don't think I'd fair well against the zombies). By the end of summer, I have usually made a million different versions of cucumber salad. This one is one of my favorites. It is fresh, and light, and cooling. It is great as a side dish but I also eat it up by itself. I'm enjoying the last bit of fresh-from-the-farm cucumbers while I can, and am also looking forward the the flavors of fall (look out pumpkin, here I come)!
Cucumber Salad with Dill
Makes about 2 servings
- 1 Large Cucumber sliced into rounds
- 1/4 Thinly sliced Red Onion
- 2 Heaping Tbs fresh Dill finley chopped
- 3 Tbs Vegan Sour Cream or plain Vegan yogurt
- 2 Tbs Apple Cider Vinegar
- 1 Tbs Organic Sugar (or whatever sweetener you prefer)
- 1 tsp Salt
- Toss together sliced cucumber, onion, and dill.
- Mix together sour cream, sugar, vinegar, and salt. Whisk together well, or place in a mason jar with a lid and shake vigorously.
- Pour over cucumbers and onion and toss to coat.
Make it, eat it, enjoy!!