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Cucumber salad with raspberry buttermilk

updated

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Ingredients for 2 servings:

  • 600 g cucumber(s)
  • 1 spring onion(s)
  • 3 tbsp oil, neutral
  • 2 tbsp balsamic vinegar, white or rosé
  • 3 tbsp fruit buttermilk (raspberry buttermilk), possibly 4 tbsp
  • some salt and pepper
  • possibly dill

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

exceptional, delicious dressing

First, prepare the dressing. To do this, combine the vinegar, oil, spices, and raspberry buttermilk. No water is needed, as the salad will absorb some water while marinating. Peel the cucumber, thinly slice it if desired, and finely chop the spring onion. Place everything in a bowl and mix in the dressing. Let it marinate for about half an hour to an hour. Sprinkle with dill, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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