These easy, healthy, and delicious salads make the perfect compliment to any summer meal.
One of the strangest experiences I had when I first came to America was when I opened up the refrigerator and saw bottles of salad dressings. Where I grew up in Russia, we didn’t have bottled salad dressings; we just made our own from oil and vinegar or sour cream or mayonnaise. More than a decade later, I’m still making salads the way I used to in Russia, and if you look at the nutrition label on a bottle of store-bought dressing, you’ll see why. With a few natural ingredients and organic vegetables, you can make healthy and delicious salads with very little effort. And with all the vegetables in season (especially here in the Garden State), this is the perfect time to make them. Here are a few of my favorites:
Tomato and Sour Cream
- Tomatoes
- Sour cream
- Himalayan salt
Wash, dry, and chop tomatoes. Add sour cream 1 tbsp at a time to your preferred creaminess. Add salt to taste. (You can also add your favorite herbs if you want.)
Radish and Sour Cream
- Bunch of radishes
- Sour cream
- Himalayan salt
Wash, dry, and chop radishes. Add sour cream 1 tbsp at a time to your preferred creaminess. Add salt to taste.
Cucumbers and Sour Cream
- Cucumbers
- Sour cream
- Himalayan salt
- Parsley (optional)
- Dill (optional)
Wash, dry, and chop cucumbers. Add sour cream 1 tbsp at a time to your preferred creaminess. Add salt, dill, and parsley to taste.
Cucumber-Tomato Salad
- Cucumbers
- Tomatoes
- Onion
- Parsley
- Dill
- Sour cream
- Himalayan salt
Wash, dry, and chop vegetables and herbs. Add sour cream 1 tbsp at a time to your preferred creaminess. Add salt to taste.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.