EXPERT TIPS

• CUCUMBER SALAD DRESSING can be made a day in advance! Simple prep and mix the ingredients. Transfer the dressing to your favorite cruet. Store it in the refrigerator where it will slightly thicken up. This extra time will give the flavors some time to meld together. The longer it’s refrigerated, the deeper the flavor profile will be.
• EASY INGREDIENT SUBSTITUTIONS: If you don’t have Greek yogurt on hand, you can also use mayonnaise or sour cream. A quickie option is to just use ranch dressing! Lime juice and lime zest can be substituted for the lemon.
• HOW TO SLICE CUCUMBERS: Cucumber salad tastes best when the veggies are freshly sliced. Use a mandoline slicer or your food processor to slice the cucumbers quickly and with the same thickness.
• SHOULD I LEAVE THE CUCUMBER PEEL ON OR OFF? Although some people who suffer from digestive problems may find the peel hard to digest, if you and your family don’t have this type of health issue – be sure to leave the peel on! It’s full of magnesium and fiber as well as vitamin A, vitamin C, and vitamin K. The bright green peel also makes this beautiful summer salad more vibrant and festive!
• CAN YOU MAKE CUCUMBER SALAD IN ADVANCE? Yes! This tangy salad can be made a few hours in advance and refrigerated, but the longer it sits in the refrigerator, the more of a chance the cucumbers and radishes will become slightly limp; they won’t be as crunchy and crisp. Also, the dressing may become watery as the cucumbers release their juices. The best option is to prep the veggies and the cucumber salad dressing separately, and store them in separate air-tight containers until it’s time to assemble the salad.
• HOW TO KEEP SALAD FRESH: When serving salad outdoors or in a warm environment, place the salad bowl on top of a larger-sized bowl that’s filled with ice. Then press down so the ice comes up around the edges of the salad bowl. I like using an iced-down chafing dish. This will keep the salad dressing from turning sour and help prevent food poisoning.