Recipe: Cucumber crunch salad

Ingredients

• 1½ Tbsp. finely chopped dill pickles
• 2 Tbsp. pickle juice
• 1 Tbsp. finely chopped fresh dill, plus more for garnish
• 1 Tbsp. finely chopped shallot
• 2 tsp. lemon juice
• 1 medium garlic clove, grated
• ½ tsp. Dijon mustard
• ¼ tsp. salt
• ¼ cup extra-virgin olive oil
• 1 lb. cucumbers, sliced into ½ inch-thick-rounds
• ½ cup unsalted dry-roasted cashews, toasted, and coarsely chopped
• Crushed red pepper (optional)

Instructions

1. Whisk together all ingredients except the cucumbers and cashews in a medium bowl until well combined.
2. Add the cucumbers and cashews, then toss to coat. 
3. Garnish with additional fresh dill and crushed red pepper, if desired.

Nutrition: 197 calories, 10 g carbohydrates, 2 g protein, 1 mg sodium, 1 g fiber

Recipe adapted from Eating Well: https://www.eatingwell.com/cucumber-crunch-salad-11955897 

Learn to prepare recipes like this and more at Cooking for Cancer Survivorship. This class is available at the Hope Lodge every fourth Tuesday of the month at 5:30 p.m. Register here.