Creamy Corn and Cucumber Salad

Creamy Corn and Cucumber Salad

This one is another throw together what you’ve got and make the perfect meal! The flavors of this salad are mild, yet refreshing. The dill gives it just the right pop! By utilizing fresh, local ingredients, You’ve got a salad that can’t be beat!

What You’ll Need:
6-8 ears of corn, stripped from the ear (Note: You can use cooked or raw corn.)
1-2 large cucumbers, cut into strips and chopped
2/3 cup of fresh dill, chopped
1/2 cup of fresh parsley, chopped
1 small red onion, chopped
Sea salt
Finely ground black pepper
1/2 cup of light sour cream or fat free Greek yogurt (Note: I’ve made it with either, but I prefer sour cream.)
2 tablespoons of apple cider vinegar

Chop vegetables and herbs and toss together in a large glass bowl. Set aside.

In a separate glass bowl stir together sea salt, pepper, sour cream and vinegar until smooth. Pour mixture over the vegetable/herbs and toss to coat. Chill for up to 4 hours, or serve immediately.

Notes: You can add in shredded carrots, chopped scallions, zucchini, squash, etc. It’s all a matter of personal taste.

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