Creamy Kefir Cucumber Salad Recipe

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by Adobe Stock/zakiroff
3 SERVINGS

Ingredients

  • 2 cups milk kefir
  • 1 to 2 cloves garlic, chopped
  • 2 small green onions, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground paprika
  • 1/4 teaspoon cumin
  • 1 cucumber, sliced

Directions

  • Place the kefir in a fine-mesh strainer, poised over a bowl, and cover it with a coffee filter. Let it sit for 2 to 3 hours to allow some of the whey to separate.
  • Combine the garlic and onions in a small bowl, and then stir in the salt, pepper, paprika, and cumin.
  • Mix in the strained kefir.
  • Put the cucumber slices into a jar, and pour the kefir mixture over them. Mix well.
  • Put the salad in the refrigerator for at least 30 minutes. It’s best served cold.
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Cucumbers are both delicious and nutritious. Because of their high water content, they’re great for eliminating toxins and keeping the body hydrated. Cucumbers are also a good source of vitamins and minerals. They can be consumed in many different ways, but perhaps one of the best is in this salad.

Storage note: This is best eaten right away, but it can be stored in the refrigerator in a sealed container for a few days.

Learn more about kefir here.


Recipe reprinted from Cultured Food in a Jarby Donna Schwenk (Hay House).