Crunchy Cucumber Salad

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Crunchy Cucumber Salad

 

Serves 4 to 6

Free of: gluten and all top allergens

 

Cucumber salad is a perfect crisp and refreshing picnic side, but it can often get soggy fast. The following recipe employs several chef secrets to keep your cucumbers crunchy and delish.

 

2 English cucumbers, peel on

¾ tsp salt

2 tbsp sherry vinegar

1 tsp sugar

½ tsp Dijon mustard

¼ tsp lemon zest

3 tbsp olive oil

¼ cup finely minced red onion

2 tbsp chopped fresh parsley

2 tbsp chopped fresh mint

Freshly ground pepper

 

1. Cut cucumbers into halves lengthwise and scoop out seeds. Cut into ¼-inch thick slices. Put into a colander, sprinkle with salt and toss well. Place colander over a large bowl and let the cucumbers drain for 30 minutes, tossing a few times. Transfer cucumbers to paper towels and thoroughly blot dry.

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2. Meanwhile, combine vinegar, sugar, mustard, zest and a few turns of freshly ground pepper. Drizzle in oil a little at a time while whisking, to emulsify.

3. Place drained cucumbers in a large salad bowl and toss with onions and fresh herbs. Add dressing and toss to combine. Cover and refrigerate for at least 30 minutes.

 

Crunchy Cucumber Salad © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

 

Fruit Kebabs with Allergy Friendly Creamy Strawberry Dip

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 Fruit Kebobs with Creamy Strawberry Dip

 

Serves 4 to 6

Gluten Free and Free From the Top 8 Allergens 

 

No picnic is complete without watermelon. But why not jazz it up with some additional fruit on highly portable skewers? Add a little allergy-friendly strawberry vegan dip, and bingo – kid-friendly picnic food!  As an added bonus, my boys like to help me make this treat. Or better yet, to make it for me!  It’s Mother’s Day tomorrow, and I’m putting in a request. Happy Mother’s Day, everyone!

 

½ cup sliced strawberries

8 oz (¾ cup) plain vegan cream cheese (use Daiya for soy-free)

6 oz plain vegan yogurt (I like So Delicious coconut milk yogurt)

2 tbsp honey, agave nectar or maple syrup

1 tsp vanilla extract

6 cups fruit, such as cubed watermelon, honeydew, cantaloupe, strawberries and grapes

Wooden or bamboo skewers

 

1. Puree sliced strawberries in a blender.

2. Place the cream cheese in a mixing bowl and whip with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add yogurt, honey and vanilla, and mix until smooth and creamy. Add strawberry puree and mix until smooth. Cover and refrigerate for 1 hour.

3. Meanwhile, thread fruit onto skewers, alternating, as you go. Serve skewers alongside dip.

Fruit Kebabs with Creamy Strawberry Dip © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

 

 

Allergy Friendly Friday (on Saturday, yet again)

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Yesterday was a hot one…. My temp gauge read 116°F at 1pm, my car overheated, and we ran out of coolant. Even though we refilled it, it won’t stop flashing “STOP”. I fear my old car might be on her last legs.  Anyone else have any experience with 9 year old VWs? I’ve heard they aren’t particularly long-lived.

Thanks for all the FANTASTIC recipe links over the past few weeks.  I have really enjoyed reading through them.

Just to remind everyone, I’m doing a new thing with my top weekly picks from Allergy Friendly Friday. I’m sharing my weekly picks on Pinterest too. See here, where I’ve featured this week’s top picks on my new ALLERGY FRIENDLY FRIDAY HIGHLIGHTS pin board.

Here are a few choice recipe highlights from the last Allergy Friendly Friday: