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.

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