Cucumber Salad with Dill, Borage Flowers, Blackberries & Walnuts

Growing up we had a slightly simpler version of this salad. I added blackberries and walnuts to the original recipe for a more sophisticated dish. Borage flowers, the lovely little blue flowers you see in this picture, are at once sweet and have a slight cucumber taste which is why they go so well with this dish. I grow my own borage, but you can find the flower in some stores. Borage is easy to grow from seed. The leaves are used to make a strong tea to treat colds and flus.

One of the key points in making this salad is that you want to layer the cucumber slices and sprinkle salt on them. It will soften the cucumbers and draw the liquid out, making this a very juicy and refreshing dish. Keep it light on the salt though! You can chill this salad to make it even more refreshing - great for a hot day!

Ingredients:

• 4 medium size cucumbers
• 1/2 - 1 bunch of dill
• 1 small basket of black berries
• 1/4 cup walnuts
• 1 handful of borage flowers
• 1-2 tablespoons of olive oil
• 1-2 tablespoons of apple cider vinega
• Salt (I like to use Herbamare)

Serves 4

Preparation:

1. Slice cucumbers very thin (almost paper thin). You can use a slicer or do it by hand.
2. Put a layer into the bowl, lightly sprinkle with salt, add a layer, sprinkle with salt, repeat.
3. Chop dill and add to cucumbers
4. Add walnuts, oil and vinegar - mix
5. Add blackberries - fold in - mix very gently
6. Sprinkle with Borage flowers

Try Something New: Purslane Tzaziki

Purslane is in season and available at your local farmer's markets. This unassuming vegetable is a true nutritional powerhouse; it is the richest source of Omega-3 fatty acids of any green, leafy vegetable and is packed with potassium and magnesium. Most people add it to salad but I decided to combine it with another healthy favorite of mine: tzaziki. Tzaziki is a condiment known by various names throughout Greece, Cyprus, Bulgaria, Turkey and the Caucasus mountains. Made from yogurt, cucumbers, and garlic it is used for gyros, as a dip for veggies and a condiment for baked potatoes. It is easy and fast to make and the purslane makes it even healthier.

Ingredients:

• 1/2 cup of peeled and grated cucumbers
• 1/2 cup of purslane leaves: strip off the stems and cut if necessary

  

• 2 gloves or garlic, minced
• 1 cup of yogurt
• Freshly ground pepper and salt to taste

Serves 4

Preparation:

1. Mix all the ingredients.
2. Chill for 30 minutes to an hour
3. Serve and enjoy!