Gurkensalat Recipe

About this recipe

Gurkensalat, a classic German cucumber salad, is a refreshing and energizing dish perfect for breakfast, especially for fitness enthusiasts looking for a light yet nutritious start to the day. With crisp cucumbers and a zesty dressing, this salad brings a garden-fresh vibe that is budget-friendly and quick to prepare. The absence of , , and ensures a clean flavor profile that caters to vegetarian and gluten-free diets while being diabetic-friendly. Enjoy this invigorating dish as part of a balanced morning routine.

Ingredients

• 450 G English Cucumber 450-550g
• - Golden Swan White Vinegar
• NaN Filippo Berio Classico Pure Olive Oil
• - Schwartz Flat Leaf Parsley
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 1 Kg Sunflower Seeds, 1Kg

Instructions

1. 1. Wash the cucumbers thoroughly, then slice them thinly into rounds using a knife or a mandoline for even thickness. Cut onions.
2. 2. In a small bowl, whisk together the white vinegar, sour cream, olive oil, salt, garlic and black pepper to create the dressing.
3. 3. Place the sliced cucumbers into a large mixing bowl and pour the dressing over them. Toss gently to coat all the cucumber slices evenly.
4. 4. Sprinkle the chopped parsley over the salad and fold it into the mixture for added freshness and flavor.
5. 5. Optional: Add sunflower seeds for a nutty crunch and extra texture. Mix them into the salad or sprinkle them on top before serving.
6. 6. Serve the Gurkensalat immediately or chill in the refrigerator for 10-15 minutes to enhance the flavors. Divide between plates or bowls and enjoy!