Cucumber Salad

I have found cucumber to be hit and miss with some children. Leave the skin on? Take the skin off? Sometimes it can make a big difference to them.

For this recipe, I have cut the cucumber into thin rounds, but try any shape you think they are most likely to eat. For example, one child I know will eat the peel on cucumber cubes, but not slices. Who knows why these things make such a difference, but so often with children, it’s the texture that gets in the way of enjoying a particular food. The skin has nutritional value, so try to find a way to keep it on if you can, but I know it’s not always possible if you want the cucumber to actually get eaten.

When the recipe is completed, one option is to stir a few pinches of red chili flakes into half for the adults and more adventurous children. It definitely adds some zing.

Cucumber Salad

1 large cucumber, sliced thin
1/4 sweet onion, very thinly sliced in half moons
2 Tbsp freshly squeezed lemon juice
2 Tbsp brown rice vinegar
2 pinches sea salt
red chili flakes (optional)

1.  Add lemon juice, rice vinegar and sea salt to a medium size bowl.  Stir well.

2.  Add the cucumber and onion slices and stir well. Allow to marinate for at least 30 minutes either on the counter or refrigerator.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s