I love cucumbers on a hot day – they seem to have a tremendous cooling effect! I’ve made this salad twice in the past 3 days, and it’s always enjoyable to eat and quick to make. Start with some cucumbers. I used 3 small ones.
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Using a peeler to take off the skin.
Cut into small cubes (well, almost cubes). I slice the cucumbers into half-inch thick slices and then quarter each slice. Place into a salad bowl and sprinkle 1 teaspoon of salt on them (add more if you like it saltier).
Then take a head of garlic (around 10-15 cloves). Peel and cut off the stubbly end.
Mince the garlic and add to the cucumber cubes.
Add 3 tablespoons of olive oil and mix well.
I’ve made this as a side dish to accompany grilled sausages and burgers and also as a simple afternoon snack. I enjoyed it with some watermelon feta salad here.
NOTE: For a more Asian flavor to this dish, use sesame oil instead of olive oil (read this article for why sesame oil is paleo).
- 3 small cucumbers (or 2 large cucumbers), peeled
- 12 cloves garlic, minced
- 1 teaspoon salt
- 3 tablespoons olive oil
- Cube the cucumbers.
- Mince the garlic.
- Mix the cucumbers, garlic, salt, and olive oil together.
- Best served chilled.