I’ve been trying to incorporate more greens into my diet lately–I love my chili and ribs, but I often find myself short on the green stuff. This was somewhat inspired by the traditional American macaroni salad, but came out much creamier and sweeter.
As an added bonus, this shouldn’t take more than 10 minutes to make if you already have mayonnaise on hand; add another 5 if you need to make some. I think you’re going to like it. It’s light enough to go with your grilled or baked meats, or just on its own as a great snack.
2 C cubed cucumber
1/2 C mayonnaise
1 tsp coconut vinegar
1/2 tsp mustard
1 celery stalk, finely chopped
1/2 tsp dill weed
1 Tbsp lemon juice
salt and pepper to taste
Peel the majority of the skin from the cucumber. I love using my handy lemon zester. It gets a thin peel that both looks good and gives a great texture. Cut the cucumber in about 1″ segments and then dice into pieces about macaroni in size (see picture below). Also thinly slice about 1/2 a large stalk of celery.
In another bowl, mix mayonnaise, vinegar, mustard, dill weed, lemon juice, and salt & pepper. Fold in your diced red onion, and toss this sauce with the cucumber and celery, and serve.