At home we used to have this kind of salad quite often with dinner. I always liked it! It is so refreshing and light! And the flavour! You have to try it! With raw onions and herbs it also is a very healthy dish

For 4 portions you’ll need:

approx. 500g tomatoes
1 cucumber
3-4 spring onion greens
1/4 onion
OR 3-4 whole spring onions
1-2 borage leaves
1 handful of fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-4 tablespoon olive oil

Preparation:

Cut the spring onion greens into fine rings and transfer to a medium sized bowl.

Peel and chop the onion and also chop the basil and borage leaves. Add to the bowl.

Halve the tomatoes and cut them into slices and place in the bowl.

Also cut the cucumber into slices – as thin as possible, add to the bowl as well.

Sprinkle with salt and pepper, stir well and let rest for at least an hour (this helps to spread the flavour).

Pour in the olive oil before dishing up.

Enjoy!

I love to add cucumber, heaps of parsley as well as onion. It creates a light and refreshing salad. Perfect for those warmer days of the year or for the classic German New Year’s Eve dish

For 4 medium portions you’ll need:

500g boiled potatoes
1 medium sized cucumber
1 bunch parsley
1/2 small onion & 3-4 spring onion greens
OR 4 whole spring onions
1-2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoon olive oil

Preparation:

1. Chop the potatoes into slices or cubes and put aside. Cut the parsley and onion and place into a medium sized bowl.

2. Chop the spring onion greens into fine rings (scissors work well here) and add to the bowl.

3. Cut the cucumber into fine slices and add to the bowl.

4. Press the garlic through a garlic press into the bowl, add salt, pepper, vinegar and lemon juice and mix well. Stir everything well and then add the potatoes.

5. Leave aside for at least 1 hour and add the olive oil before dishing up. It also tastes great with some Angels Food Smokonut sprinkled on top.

Enjoy!

I missed my favorite cucumber salad so much that I had to go for it. Luckily the seeds for my very own homegrown cucumbers will go into the garden very soon!

For this recipe I once again used raw cashew nuts for the creamy effect – a nice vegan, gluten-free substitute for over-processed soy cream. The raw onion and garlic make it a very healthy salad, too

NOTE: You can use this dressing with lettuce as well. Tastes amazing!

So, to make a salad dressing for one cucumber you’ll need:

1/2 cup (75g) cashew nuts (soaked in filtered water for at least 6 hours and then drained)
1/2 cup water (or more if you like the dressing thinner)
4-5 spring onion greens + 1/4 small onion
OR 3-4 whole spring onions
1 bunch of fresh dill
1 bunch of fresh parsley
1 small garlic clove
salt & pepper to taste
2 tablespoon apple cider vinegar
1-2 teaspoon freshly pressed lemon juice
2 tablespoon linseed oil or olive oil (optional)

Preparation

1. Peel and mince the garlic and put into a medium sized bowl.

2. Chop the onions into very fine pieces and the spring onion greens into fine rings (using a scissor instead of a knife works very well here), add to the bowl. Chop the dill and the parsley and add to the rest.

3. Blend the cashews with 1/3 cup water to a fine cream, using a food processor or blender (for me the personal blender works best here). Add to the salad bowl and rinse the blender with some more water. Add salt, pepper, vinegar and lemon juice and stir well to combine.

4. Now you can chop the cucumber. Make sure you cut the cucumber in very thin slices. This will help to get the flavor of the dressing spread nicely.

I always let the salad rest for a while before I add the oil.

And then…Enjoy!