Make Healthy Cucumber Salad (Gaby’s)

• Food: Cucumber Salad (Crisp, Creamy)
• Writer: Lizzie Green
• Content-type: Food Blog

Let’s clear up some misconceptions about cucumber salad. First and foremost, it’s Gaby’s Mom’s recipe, which we’ll refer to as Gaby’s for short.

Second, it’s the tastiest cucumber salad I’ve ever encountered. Crisp cucumber, creamy avocado, and a simple balsamic dressing combine to make a fantastic cucumber salad.

Gaby Dalkin’s new cookbook, What’s Gaby Cooking: Everyday California Recipes, contains this dish. Gaby’s blog, with the same name, may be familiar to you. Gaby’s meals are always simple, colorful, and fresh-from-the-farmers’-market.

Cucumber Salad Recipe at its Finest

Gaby had this to say about the salad: “When I was a kid, my mother made this salad almost every night.”

I’d devour half the bowl before we even sat down for dinner, despite being chastised for not sparing any for my father and sister… My husband eats half of it before we sit down for dinner, so it’s now my go-to side salad.”

What I have to say about this salad is this: I ate the entire cucumber salad by myself in one sitting. I’d like to grow Persian cucumbers in my yard so that I can have cucumber salad throughout the summer.

If I had the chance, I’d plant an avocado tree for a variety of reasons. It’s that good, in any case.

Cucumber Salad Suggestions

• Persian cucumbers were available at Trader Joe’s. They’re less seedy and watery than typical cucumbers, have a smaller diameter, and are extra-crisp. If you can’t get them, English cucumbers, which have a similar texture, would suffice.
• If you use too much garlic in this dish, it will overpower the other tastes (speaking from experience here). One huge clove or two small-to-medium cloves will suffice.
• For this recipe, you don’t need to use your pricey, thick balsamic vinegar. Regular balsamic vinegar will suffice.
  Because avocado browns with time, this dish is best served right away. You may refrigerate leftovers for a few hours if you toss them well.
• If you want to take this salad to the next level, Gaby recommends adding arugula and cherry tomatoes. To be honest, I added a diced radish for color, but it’s really delicious and springy.
  salad with cucumbers

I was so taken with this salad that the other night I cooked two more of her simple side dishes from her book, roasted sugar snap peas and Omi’s haricots verts salad. They were both simple and delicious.

Her Cobb salads for all seasons, poblano scallion queso, and green rice burrito dish have all piqued my interest. Although the book isn’t vegetarian, I discovered plenty of vegetarian dishes in it.

I think you’ll appreciate What’s Gaby Cooking if you’re seeking for new grilling ideas and enticing fresh comfort cuisine this summer.

Cucumber Salad by Gaby

Gaby’s cucumber salad recipe is by far the greatest I’ve ever tasted! Crisp cucumber and creamy avocado are blended in a simple balsamic vinegar dressing to make this salad. There are 4 servings in this recipe.

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinaigrette
• 2 small to medium garlic cloves, crushed or minced, to taste Kosher salt and freshly ground black pepper
• 1 pitted and sliced or diced ripe avocado
• 4 Persian cucumbers or 2 medium English cucumbers, thinly sliced (12 ounces)
• Optional extras include: 12 cups halved cherry tomatoes, 1 to 2 cups arugula, and/or 1 to 2 chopped radishes

Instructions

1. Whisk together the olive oil, balsamic vinegar, and garlic in a medium mixing bowl until well combined. Salt & pepper to taste.
2. Toss the avocado and cucumbers together in a mixing basin. If required, season with more salt and pepper. Serve right away.

Notes

• The recipe is altered somewhat from Gaby Dalkin’s What’s Gaby Cooking.