Cucumber Salad Mimosa is summery, light, fresh
The name mimosa may immediately conjure a champagne cocktail, but here it refers to the fluffy, sunny-yellow egg garnish which, like the drink, is named for its resemblance to the flowers of the mimosa tree.
Simply made by grating hard-cooked eggs on the large holes of a box grater, it adds panache and protein when sprinkled over steamed or sauteed vegetables, avocado toast, salads and such.
Here it adorns a cool, creamy cucumber salad for a pretty, two-tiered presentation.
I prefer English cucumbers for the salad because they have fewer seeds than other varieties and their skins are thin enough that you can leave them on, adding vibrant color and nutrients to the final dish. If you use another type, you may want to peel them if their skins are on the tougher side.
After thinly slicing the cucumber, toss them with the sliced onion, sprinkle them with salt and set both in a colander for 20 minutes so they can expel some of their water. This step, along with blotting them dry, prevents the salad from becoming watery, concentrates the cucumber’s flavor, and gives the vegetable a firmer, crisper texture.
The cucumber and onion are then tossed in a Greek yogurt-based dressing with some fragrant dill fronds for a salad that is light and fresh, with a delectable creaminess. Topped with the egg mimosa, it becomes an elegant side or vegetarian main dish for a picnic, cookout or brunch — a dish which, come to think of it, would pair well with that champagne cocktail.
Cucumber Salad Mimosa
2 large English cucumbers
(about 12 ounces each) ½ medium red onion, thinly
sliced into half-moons ½ teaspoon kosher salt,
divided use 5 tablespoons low-fat Greek
yogurt
2 tablespoons mayonnaise 1 teaspoon white wine vinegar ¼ teaspoon ground black
pepper
2 tablespoons fresh dill fronds, plus more for garnish
3 hard-cooked eggs, at room
temperature, peeled
Trim the ends off the cucumbers and then slice them in half lengthwise. Using a dessert spoon, scoop out and discard the seeds, then thinly slice the cucumber into halfmoons.
In a colander set over a sink or a bowl, toss the cucumber and onion with ¼ teaspoon salt and set aside for 20 minutes to drain. Pat the cucumber-onion mixture with paper towels to remove as much excess water as possible.
In a medium bowl, whisk together the yogurt, mayonnaise, vinegar and pepper. Add the cucumber, onion and dill, and toss to coat.
Using the large holes of a box grater set over a small bowl, grate the eggs. Sprinkle the eggs with the remaining salt.
Right before serving, sprinkle the egg on top of the cucumber salad.
Makes 6 servings. Nutrition information: Each serving contains approximately 106 calories, 5 g protein, 7 g fat, 7 g carbohydrate (3 g sugar), 99 mg cholesterol, 238 mg sodium and 1 g fiber.
Carbohydrate choices: .5