In July and August, our farmers market blooms with cucumbers of all kinds: sweet English cucumbers, creamy-fleshed Dragon’s Egg, and squat, prickly-skinned lemon cucumbers. While any cucumber works in this salad, I tend to favor Armenian cucumbers with their twisted, serpentine coils. Armenian cucumbers can reach a yard long if you let them, but they’re best plucked from the vine when about 18 inches long and still
sweet.
Kefir, with its tart and milky flavor, yields a bit of richness to this salad, while a teaspoon of honey provides just enough sweetness to complement the cucumbers.
SERVES 4
INGREDIENTS
SALAD
- 1½ pounds cucumbers
- 1 small shallot, minced
- 2 tablespoons chopped fresh dill
KEFIR DRESSING
- ¼ cup milk kefir
- 1 teaspoon honey
- 2 teaspoons apple cider vinegar
- ¼ teaspoon finely ground unrefined sea salt
- ¼ teaspoon ground white pepper
INSTRUCTIONS
- Peel the cucumbers if their skin is tough and bitter, then halve them and scoop out the seeds with a spoon.
- Slice them no thicker than ⅛ inch and toss them into a mixing bowl with the shallot and dill.
- Stir gently to distribute the shallot and dill evenly among the cucumbers.
- In a separate bowl, whisk the kefir with the honey, vinegar, salt, and white pepper until smooth and uniform.
- Pour the dressing over the cucumbers, stir until well coated, and serve.
