by Eva Felis on January 9, 2012
Usually I would have a desire for hot soup this time of the year. The calendar says it’s winter but outside it’s warm and sunny, strange weather isn’t it? Don’t get me wrong I am not complaining, love it. A couple of days ago I splurged on tea. The lady in the store told me: “Congratulations you spent 15 Dollar on your health.” Well I didn’t said it loud but for this little bit of tea I would expect it heals cancer or at least warts. Since then the tea is sitting on my counter and I am not in the mood at all for hot tea, as good as it might be. Instead I am making light salads. Like this apple cucumber salad. I got so much friendly feedback for the lentil salad with smoked almonds, sweet potato and goat cheese that I thought you might like to nibble on another salad as well. You and I still have to make up for the last holiday eat marathon, I can see you nodding your head… If not keep this simple salad in mind for the next spring or summer.
On another note, you might think I am a technical idiot (I am not denying that) but I can’t get my comment section working again. I even manage to delete your previous comments. I am so sorry! So please don’t hesitate to write me an email (contact.1bigbiteATgmailDOTcom) or twitter me or leave a message on my facebook wall. Looking forward to hear from you. In the meantime I am trying hard to move this side to wordpress but as I just mentioned I am not the smartest geek and this might take a while. If you know or you are someone who can help me and it won’t cost me a arm or a leg, contact me. Please!
4 servings as a side dish
I like to wash and peel off strips from the cucumber and apples for a decorative look after slicing. I don’t bother to remove the seeds from the cucumber but do so if you like.
2 apple (preferable tart apples)
1 tablespoon fresh lemon juice
1 green onion, chopped
1/2 teaspoon salt
1 tablespoon honey
4 tablespoons yoghurt
For the salad:
Cut cucumber and apples into fine slices or use your food processor or mandolin. Add to a bowl with the lemon juice, green onion and toss well.
For the salad dressing;
Add the remaining ingredients into a small bowl and stir until combined.
Pour over the salad and stir well.
You can eat this salad right away but it tastes even better after it sats around for two hours in the refrigerator. Makes a great lunchbox salad even the next day.