Hungarian-Inspired Zucchini Cucumber Salad

Hungarian-Inspired Zucchini Cucumber Salad

Having never made Hungarian food before, I thought my best intro would be to try a variation on one of their most favourite sides: the cucumber salad. I’ve upped the nutrition with the integration of zucchini and removed the traditional cream for a plant-based variation on this beautiful crisp, crunchy and refreshing salad

Serves: 4

GF, V

=R1=

 

Hungarian-Inspired Zucchini Cucumber Salad

By: Jacqueline Alwill

Try making your own Hungarian food at home with one of their most favourite sides: the cucumber salad. The nutrition has been maximised with the integration of zucchini and the traditional cream is subsidised for a plant-based variation on this beautiful crisp, crunchy and refreshing salad.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 zucchini, finely sliced
  • 1 telegraph cucumber, finely sliced
  • Sea salt
  • 2 tbsp apple-cider vinegar
  • 1 small clove garlic, peeled & minced
  • ¼ cup dill leaves, picked

Method


  • Place zucchini and cucumber slices in bowl, sprinkle with sea salt, toss and then cover with heavy dish for 1 hr to press out liquid.
  • After 1 hr, squeeze liquid out by hand and place in serving bowl. Combine apple-cider vinegar and garlic in small bowl, mix and pour over cucumber and zucchini slices.
  • Toss to coat, sprinkle with dill leaves and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Jacqueline Alwill

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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