Pico de Gallo

Pico de Gallo

von | Feb. 12, 2024 | MEXICAN, REFRESHING, SALADS, SPRING, SUMMER, TOMATO, UP TO 30 MINUTES, VEGAN, VEGETABLES

Pico de Gallo

Pico de Gallo

JUMP TO RECIPE
JUMP TO VIDEO

February 12, 2024 by Kimberly

Discover the vibrant and fresh Pico de Gallo, a perfect blend of flavors to elevate any meal. Easy to make, it’s a delightful, colorful addition to your table!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of Mexican cuisine with the simple yet exquisite Pico de Gallo. This refreshing salsa combines the bold flavors of tomato, onion, and cilantro, offering a burst of freshness with every bite. Perfect for health-conscious foodies, this easy-to-make dish serves as a versatile accompaniment to countless meals. Embrace the joy of homemade salsa and add a splash of color to your dining experience.

Pico de Gallo is incredibly versatile, making it a must-have for any gathering. Serve it alongside grilled meats or fish for a refreshing contrast, or scoop it up with crispy tortilla chips for the ultimate snack. It’s also the perfect topping for tacos, burritos, quesadillas and enchiladas, adding a fresh, crunchy element. For a lighter option, spoon it over avocado toast or mixed into a vibrant salad.

To keep your Pico de Gallo fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days, as the flavors meld beautifully over time, yet the ingredients retain their crispness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Pico de Gallo
Pico de Gallo

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pico de Gallo

Pico de Gallo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium sized bowl

 

Ingredients

Units Scale
  • 250 grams tomatoes
  • juice of 1 lime
  • 1 small onion
  • 3 garlic cloves
  • 1 jalapeno (fresh or pickled)
  • a few stems cilantro
  • salt & pepper to taste

Instructions

  1. Wash the tomatoes thoroughly under running water.
  2. If you are using fresh jalapenos, wash them thoroughly too.
  3. Halve the tomatoes and remove the seeds. Then quarter them and cut them into small cubes. Place the diced tomatoes in a medium-sized bowl.
  4. Peel the onion, cut it in half and then finely dice it. Add the diced onion to the tomatoes in the bowl.
  5. Pluck the coriander leaves from the stalks and chop them finely. Add the chopped coriander to the bowl.
  6. Peel the garlic cloves and chop them finely or press them directly into the bowl using a garlic press.
  7. Finely chop the jalapeno and add it to the other ingredients in the bowl.
  8. Halve the lime and squeeze the juice over the ingredients in the bowl. Mix all the ingredients together thoroughly and season to taste with salt and pepper.
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Guacamole with Tomatoes & Red OnionGuacamole with Tomatoes & Red Onion Gnocchi Romaine Salad with Oven-Roasted Tomatoes & ParmesanGnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan Crispy Rice Paper with Mango Avocado Cashew SaladCrispy Rice Paper with Mango Avocado Cashew Salad Cajun Shrimp Tacos with Passionfruit Lime SlawCajun Shrimp Tacos with Passionfruit Lime Slaw

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

von | Feb. 8, 2024 | 30 TO 60 MINUTES, BREAD, CREAMY, DINNER, REFRESHING, VEGETABLES, VEGETARIAN, YOGURT

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

JUMP TO RECIPE
JUMP TO VIDEO

February 8, 2024 by Kimberly

Indulge in a scrumptious, warm salad fresh from the oven, enhanced by a sweet and savory honey-thyme yogurt dressing. A delightful, healthy treat!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

35 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the culinary delight of a warm salad recipe, perfect for any season. This oven-baked salad is not just a dish – it’s a journey of flavors, combining the comfort of warm ingredients with the freshness of a salad. Enhanced with a Yogurt Dressing, this recipe brings a wholesome and gourmet touch to your table. The Thyme Honey Dressing adds a unique twist, making it a standout in your Healthy Salad collection.

It’s best enjoyed fresh from the oven, with the warmth complementing the cool, creamy Yogurt Dressing. It’s a versatile dish that pairs wonderfully with a variety of mains, making it an excellent addition to your Easy Salad Recipes. Whether as a standalone meal for a light lunch or dinner or as a side for an extensive dinner, this salad is sure to impress. Its rich flavors and gourmet appeal make it a perfect choice for dinner parties or a nutritious family meal.

When it comes to storage, this Oven Baked Salad with its Flavorful Salads dressing is best enjoyed fresh. However, if you need to store it, keep vegetables and dressing separate from another in an airtight container in the refrigerator. The salad stays fresh for up to one day, but remember, the fresher, the better to maintain its unique texture and taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing
Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl

 

Ingredients

Units Scale
VEGETABLES
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 2 big tomatoes
  • 1 cup sugar snaps
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt & pepper to taste
BREAD
  • 250 grams bread or baguette
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove
  • 1 tbsp chives
  • 1/8 tsp salt
  • 1/8 tsp pepper
DRESSING
  • 75 grams yogurt
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tbsp parsley
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 200°C (400°F)
  2. Wash the bell peppers, tomatoes and sugarsnaps and cut into bite-sized pieces.
  3. Finely chop the parsley and chives.
  4. Peel the onion and cut into semicircles.
  5. Cut the bread into slices approx. 1 cm (1/2 inch) thick.
  6. Line a baking tray with baking paper and spread the chopped peppers, sugarsnaps, onions and tomatoes on it. Spread 1 tbsp olive oil, 1 tsp dried thyme and 1 bay leaf over the vegetables and mix everything well. Roast in the oven for approx. 15-20 minutes.
  7. In the meantime, to prepare the bread, mix the softened butter with the olive oil in a small bowl and add 1 tbsp of chopped chives. Add 1/8 teaspoon each of pepper and salt and the crushed garlic, stir well and spread evenly over the slices of bread. Place the slices on a rack with baking paper in the oven with the vegetables for the last 5 minutes and bake until golden brown.
  8. For the dressing, mix the yogurt, honey, white wine vinegar, parsley and a pinch each of salt and pepper in a medium bowl and set aside.
  9. Now take the vegetables and bread out the oven and leave to cool briefly. Remove the bay leaf. Place the vegetables in the bowl with the yogurt dressing and toss to combine. Divide the vegetables between two plates and serve with the garlic bread.
  • Cook Time: 30 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Roasted Pumpkin with Garlic Yogurt Sauce & PistachiosRoasted Pumpkin with Garlic Yogurt Sauce and Pistachios Roasted Eggplant with Tahini Yogurt SauceRoasted Eggplant with Tahini Yogurt Sauce Whipped Feta & Rainbow VeggiesWhipped Feta & Rainbow Veggies Tomato Soup & Caramalized Onion Grilled Cheese SandwichTomato Soup & Caramalized Onion Grilled Cheese Sandwich

Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

von | Feb. 5, 2024 | 60 TO 120 MINUTES, AUTUMN, CHEESE, COMFORT FOOD, CREAMY, DINNER, ITALIAN, MUSHROOMS, UMAMI, VEGETARIAN, WINTER

Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

JUMP TO RECIPE
JUMP TO VIDEO

February 5, 2024 by Kimberly

Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

80 min

SERVES

3 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.

To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.

For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Parmesan Risotto with Mixed Mushrooms & Herbs
Parmesan Risotto with Mixed Mushrooms & Herbs

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Parmesan Risotto with Mixed Mushrooms & Herbs

Parmesan Risotto with Mixed Mushrooms & Herbs

  • Author: Kimberly
  • Yield: 3 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized pot
  • medium sized pan

 

Ingredients

Units Scale
RISOTTO
  • 200 grams risotto rice
  • 400 milliliters broth, vegetable or chicken
  • 200 milliliters dry white wine
  • 300 milliliters water
  • 100 grams parmesan
  • 1 white onion
  • 2 tbsp olive oil
  • 1 tsp butter
  • salt & pepper to taste
MUSHROOMS
  • 250 grams mushrooms of your choice (I used brown champignons, oyster mushrooms & shimeji mushrooms)
  • 50 milliliters dry white wine
  • 1 stem rosemary
  • 1 stem sage
  • 1 stem thyme
  • 2 tbsp olive oil
  • 1 tsp butter
  • salt & pepper to taste

Instructions

  1. Finely grate the Parmesan.
  2. Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
  3. Cut the onion into small pieces.
  4. Pluck the herb leaves from the stalks and chop finely.
  5. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.
  6. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.
  7. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.
  8. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.
  9. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.
  10. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Tomato Soup & Caramalized Onion Grilled Cheese SandwichTomato Soup & Caramalized Onion Grilled Cheese Sandwich Creamy Sausage & Caramalized Onion Pasta with SalsicciaCreamy Salsiccia & Caramalized Onion Pasta Sour Cream & Caramalized Onion Skillet ChickenSour Cream & Caramalized Onion Skillet Chicken Mushroom Gnocchi with Sage & TruffleMushroom Gnocchi with Sage & Truffle

Truffle Mushroom Mascarpone Pasta

Truffle Mushroom Mascarpone Pasta

von | Feb. 2, 2024 | CREAMY, DATE NIGHT, DINNER, DINNER PARTY, ITALIAN, MUSHROOMS, PASTA, TRUFFLE, UMAMI, VEGETABLES, VEGETARIAN

Truffle Mushroom Mascarpone Pasta

Truffle Mushroom Mascarpone Pasta

JUMP TO RECIPE
JUMP TO VIDEO

February 2, 2024 by Kimberly

Experience the luxurious taste of Truffle Mushroom Mascarpone Pasta, a creamy delight that’s simple to prepare and perfect for an unforgettable gourmet experience.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

55 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of gourmet cooking with my Truffle Mushroom Mascarpone Pasta, a dish that promises a luxurious taste experience. Perfect for those who adore the rich, earthy flavors of truffles and the creamy texture of mascarpone, this easy Truffle Pasta is a delightful twist on traditional Italian cuisine. Its decadent mushroom blend is sure to impress, offering a quick yet elegant meal option for any occasion. 

You can use broth or stock for this dish. Just note that if you use stock, you will need to season the whole dish more strongly. As always, homemade broth or stock will make the dish taste a thousand times better than store-bought. Chopped truffle pieces in oil and truffle oil are a much cheaper and very tasty alternative to fresh truffles. You can order the products online or in a supermarket.

To elevate your dining experience, serve it hot, garnished with freshly grated Parmesan and a sprinkle of herbs. Pair it with a light, crisp white wine to complement the richness of the truffles and mascarpone. It’s a Luxury Pasta Dish that’s perfect for intimate dinners or as a sophisticated centerpiece for your gatherings.

If you have leftovers, let the pasta cool down and then store it in an airtight container. It can be refrigerated for up to 2 days. When ready to enjoy again, gently reheat it on the stove or in the microwave, adding a splash of stock or a dollop of mascarpone to retain its creamy texture. This Truffle Pasta delight remains a tantalizing treat, even as leftovers!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Truffle Mushroom Mascarpone Pasta
Truffle Mushroom Mascarpone Pasta

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Truffle Mushroom Mascarpone Pasta

Truffle Mushroom Mascarpone Pasta

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • large pan
  • large pot

 

Ingredients

Units Scale
  • 500 grams spaghettoni
  • 500 milliliters vegetable or chicken broth
  • 100 milliliters white wine
  • 100 grams mascarpone
  • 200 grams mushrooms
  • 70 grams parmesan
  • 2 tsp minced truffle in oil
  • 2 tbsp butter
  • 1 shallot
  • 2 garlic cloves
  • 1-2 stems thyme
  • truffle oil, for topping

Instructions

  1. Cut the shallot into very small pieces.
  2. Cut the mushrooms into very small pieces.
  3. Finely grate the parmesan.
  4. Heat the butter with the truffle oil in a large pan. Sauté the finely chopped shallots over a medium heat for approx. 3 minutes until translucent.
  5. Now add the chopped mushrooms. Allow to brown for a few minutes so that the mushrooms turn golden brown. Add the peeled garlic cloves as whole and one to two stalks of fresh thyme and sauté for 1-2 minutes. Then deglaze with white wine and let it boil for about five minutes on a medium heat, then stir.
  6. Now add the hot chicken stock and cook over a medium heat until only 1/3 is left. This will take about 15 minutes.
  7. In the meantime, cook the pasta in a pan in boiling salted water until al dente.
  8. Now add the mascarpone to the sauce, stir and heat gently. Remove the garlic clove and thyme from the pan. Now add the chopped truffle. Stir well and remove the pan from the heat. Add 1 tbsp of butter to the sauce. Truffle butter is best for this, but normal butter will also work. Season to taste with salt and pepper.
  9. Add the pasta to the sauce in the pan. Stir well. Now add the grated Parmesan and approx. 150 ml of the pasta cooking water to the pan and stir everything until creamy using tongs. This may take a few minutes. Now serve on deep plates. Top with truffle oil and a few mushrooms.
  • Cook Time: 40 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Mushroom Gnocchi with Sage & TruffleMushroom Gnocchi with Sage & Truffle Parmesan Risotto with Mixed Mushrooms & HerbsParmesan Risotto with Mixed Mushrooms & Herbs Pollo TonnatoPollo Tonnato Classic RisottoClassic Risotto

Easy Red Cabbage Salad

Easy Red Cabbage Salad

von | Jan. 30, 2024 | 30 TO 60 MINUTES, SALADS, SNACKS, VEGAN, VEGETABLES

Easy Red Cabbage Salad

Easy Red Cabbage Salad

JUMP TO RECIPE
JUMP TO VIDEO

January 30, 2024 by Kimberly

Enjoy the vibrant and healthy Easy Red Cabbage Salad, bursting with fresh flavors and a colorful crunch, perfect for a quick and nutritious meal!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

50 min

SERVES

8 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of vibrant colors and fresh flavors with this easy Red Cabbage Salad. This healthy cabbage recipe is not just a feast for the eyes but also a powerhouse of nutrition. Perfect for those seeking a quick salad idea that doesn’t skimp on taste or health benefits, this simple salad recipe brings together the crunchy goodness of red cabbage with a medley of fresh ingredients, making it an ideal choice for a nutritious veggie dish.

It’s perfect as a light meal option on its own or as a colorful side dish that complements any main course. The versatility of this crunchy vegetable salad allows it to pair beautifully with grilled meats, sandwiches, or as a refreshing addition to your buffet table. For an extra twist, you can add a sprinkle of seeds or nuts for added texture. Its vibrant presentation and refreshing taste make it a hit for family meals or a quick lunchtime fix.

Keep it in an airtight container in the refrigerator, and it will stay crisp and delicious for up to 3 days. The salad’s robust texture makes it ideal for meal prep, ensuring that you have a healthy, vegan cabbage salad ready to enjoy whenever you like. Its ease of storage and lasting freshness makes it a practical and appealing choice for busy lifestyles.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Easy Red Cabbage Salad
Easy Red Cabbage Salad

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Red Cabbage Salad

Easy Red Cabbage Salad

  • Author: Kimberly
  • Total Time: 50 min
  • Yield: 8 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • chopping board

 

Ingredients

Units Scale
  • 1 kilogram red cabbage
  • 2 tbsp olive oil
  • 4 tbsp pomegranate juice (or Grenadine)
  • juice of 1 lemon
  • 1/2 tsp salt

Instructions

  • Remove the top leaves from the red cabbage. Cut the red cabbage into quarters. Cut the two quarters of the red cabbage into thin strips on the short side. Place the strips in a large bowl.
  • Squeeze the lemon over the red cabbage and add the olive oil, pomegranate juice and salt. Mix everything well and leave to marinate in the fridge for approx. 40 minutes.
  • Passive Time: 40 min
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Classic Cucumber SaladClassic Cucumber Salad Pineapple Mint SaladPineapple Mint Salad Pico de GalloPico de Gallo Crispy Rice Paper with Mango Avocado Cashew SaladCrispy Rice Paper with Mango Avocado Cashew Salad

Classic Cucumber Salad

Classic Cucumber Salad

von | Jan. 28, 2024 | CLASSICS, CRISPY & CRUNCHY, CUCUMBER, GERMAN, SALADS, SNACKS, UP TO 30 MINUTES, VEGAN, VEGETABLES

Classic Cucumber Salad

Classic Cucumber Salad

JUMP TO RECIPE
JUMP TO VIDEO

January 28, 2024 by Kimberly

Relish in the fresh, crisp taste of Classic Cucumber Salad, an effortlessly light and healthy dish, perfect for any meal or as a refreshing snack!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the timeless appeal of classic Cucumber Salad, a dish celebrated for its simplicity and freshness. This healthy salad, made with crisp cucumbers, is the epitome of a light side dish that complements any meal. Perfect for those seeking a nutritious vegetable salad that is both easy to prepare and delightfully satisfying.

Serving this classic Cucumber Salad is all about embracing its fresh and natural flavors. It’s an excellent addition to any table, be it for a casual lunch or a more formal dinner. This refreshing salad recipe pairs wonderfully with grilled meats, sandwiches, or as a standalone dish for a light meal. Its versatility also makes it a favorite in vegan salad ideas, appealing to various dietary preferences. For an enhanced experience, serve it chilled, allowing the flavors to meld together, creating a moreish, refreshing treat that’s sure to please any palate.

Keep it refrigerated in an airtight container to maintain its crispness and freshness. Ideally, it should be consumed within a day or two to enjoy its optimal taste and texture. This simple salad preparation ensures that you have a healthy, ready-to-eat option on hand.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Classic Cucumber Salad
Classic Cucumber Salad

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Cucumber Salad

Classic Cucumber Salad

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • Mandolin (or sharp knife)
  • sealable glass
  • salad bowl

 

Ingredients

Scale
SALAD
  • 1 cucumber
  • 1 small onion
  • chives
DRESSING
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1/2 tsp sugar
  • 1 tsp salt
  • chives

Instructions

  • Wash the cucumber thoroughly.
  • Slice the cucumber into very thin slices. Finely chop the onion.
  • For the dressing, pour the vinegar, oil, salt, sugar and crushed garlic into a sealable jar and shake well. Flavour the dressing and season with salt and ground pepper to taste.
  • Mix the cucumber slices and onion pieces with the dressing in a bowl and leave to stand in the fridge for 20 minutes.
  • Passive Time: 20 min
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Crispy Rice Paper with Mango Avocado Cashew SaladCrispy Rice Paper with Mango Avocado Cashew Salad Tomato, Cucumber & Parsley Side SaladTomato, Cucumber & Parsley Side Salad Sandwich with Ham Tomato Fried Egg and Pickle Salsa (Strammer Max)Sandwich with Ham Tomato Fried Egg & Pickle Salsa (Strammer Max) Easy Red Cabbage SaladEasy Red Cabbage Salad