A crisp, refreshing side salad of thinly sliced cucumbers, red onion half-moons, and chopped fresh parsley tossed in a creamy skyr and mayonnaise dressing. Balanced with lemon juice, a touch of honey, and Dijon mustard, it makes a light side dish for grilled meats or fish.
2 Portions · 580 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
Wash 1 cucumber.
Peel the cucumber.
Slice the cucumber into thin rounds using a mandoline.
Peel 1 red onion.
Cut the red onion in half.
Slice the red onion into thin slices.
Wash 15 g parsley.
Chop the parsley finely.
Squeeze the juice from 0.5 lemon into a bowl.
Add 30 g skyr to the bowl.
Add 2 tbsp mayonnaise to the bowl.
Add 1 tsp mustard to the bowl.
Add 1 tbsp honey to the bowl.
Add 0.5 tsp salt.
Add 0.25 tsp black pepper.
Whisk the dressing ingredients until smooth and creamy.
Combine the sliced cucumber, sliced red onion, and chopped parsley in a large salad bowl.
Pour the whisked dressing over the vegetables.
Toss gently until all the vegetables are evenly coated.
Transfer the salad into individual serving bowls or chill in the refrigerator.
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