I love it when my clients start getting creative in the kitchen. Most of them are much more talented when it comes to creating recipes than I am. When Stephanie started making noodle creations with zucchini and cucumbers I had to ask her for a recipe to share. Thankfully she said yes! Enjoy!
– Pamela
School may be back in session but that doesn’t mean the cool temps of fall have arrived. The generously warm temperatures we can experience the first part of September can be absolutely miserable. When you are miserable from the heat you don’t want to slave away in a hot kitchen to prepare a healthy meal. So how about a fresh, cool and simple dish that is full of flavor?
Ixnay the Astapay (Pig Latin for Nix the Pasta) Pasta Salads are some fun dishes I invented in my kitchen this summer. I am excited to share one of them with you today, Garlic and Dill Cucumber Noodle Salad.
There are only 6 simple ingredients to this dish.
- Plain Yogurt (I use Greek but feel free to use your favorite)
- Organic Garlic Paste (If you can’t find this at the store just use some fresh garlic on a mircoplane grater)
- Fresh Garlic
- Fresh Dill
- 3 or 4 medium to large cucumbers
- Optional: Red Pepper Flake or Mrs. Dash Extra Spicy Seasoning
In a medium size bowl measure out:
- 1/2 cup of yogurt
- 1 TBS Garlic Paste
- 1/4 to 1/3 cup of dill
- 1 tsp minced fresh garlic
- If you choose, red pepper flake or Mrs. Dash Seasoning to taste.
Mix well.
Julienne your cucumbers via your favorite method. (I personally love the Veggetti.)
Sometimes I peel the cucumbers and sometimes I don’t. Occasionally I will run across a cucumber with a very bitter peel, in which case I peel it. I always test the cucumber by tasting an end piece before I slice it up.
Once your cucumbers have been noodled, just toss them with the yogurt mixture and chill!
Yield: 1 Salad
Prep Time: 10 Minutes
Cook Time: 1 Hour to Chill
Per Serving: Calories 170; Total Fat 1.3g; (Sat Fat 0g, Trans 0g, Poly Fat 0g, Mono Fat 0g); Protein 17g; Carb 24g; Fiber 6g; Sugars 16g; Cholesterol 10mg; Sodium 55mg
I hope you enjoy this salad and are inspired to start experimenting in your kitchen!
