John Myers
Ingredients for 4 servings:
- 800 g cucumber(s)
- 1 large garlic clove(s)
- 5 g fresh ginger
- 1 tsp salt
- 2 tbsp balsamic vinegar, lighter
- 1 tbsp pumpkin seed oil
- 1 tbsp rapeseed oil
- 200 g sour cream
- 20 g pumpkin seeds
- some parsley, chopped
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes
Peel the cucumbers and slice them into spaghetti using a spiralizer. You don’t need to peel cucumbers from the garden. Finely chop the garlic clove and grate the ginger. I use a cheese grater for this; it works very well. Now thoroughly mix the balsamic vinegar, pumpkin seed oil, rapeseed oil, garlic, ginger, and salt with the sour cream. The mixture will be quite thick, but the cucumbers will release a lot of liquid, so it’s fine again. Mix everything with the cucumber spaghetti and let the salad marinate in the refrigerator for about 30 minutes. Roast the pumpkin seeds without fat in a non-stick pan until they begin to smell, then set aside. Divide the cucumber salad among 4 plates, sprinkle with the pumpkin seeds and chopped parsley. If you replace the sour cream with 200g of cream yogurt (10% fat), one serving has only 173 calories. Otherwise, it would have 238 kcal.
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